Check out this great meal recipe for salmon, potatoes, and broccolini made with Cobram Estate Extra Virgin Olive Oil!

Ingredients

• 4-6 oz Salmon Fillets
• 12 Small Yukon Gold Potatoes
• 2 Bunches broccolini
• 8 oz Fresh basil
• 8 oz Cobram Estate Extra Virgin Olive Oil
• 2 Lemons
• 4 oz Toasted Pine Nuts
• Salt & Pepper

Instructions

1. Dry salmon with paper towel and set aside.
2. Clean and boil potatoes. Once soft, mash potatoes gently with a mug to create disks. Season with salt and pepper and place in hot pan with Cobram Estate Extra Virgin Olive Oil. Cook till golden on each side.
3. Cut and clean broccolini. Add Cobram Estate EVOO and broccolini to the large heated pan. Cook till soft, set aside.
4. Chop pine nuts and mix with chopped basil leaves, lemon zest, lemon juice, salt, black pepper and Cobram Estate Extra Virgin Olive Oil. Add to the top of the salmon.
5. Place salmon, skin-side down to the hot pan. Cook until fish changes from dark pink to softer pale and crust begins to form on bottom. Flip and remove from heat after a few minutes.
6. Place everything on a plate and Enjoy!