BAKED SALMON WITH THYME AND THIN POTA­TOES

The Observer Food Monthly - - NADINE LEVY REDZEPI -

SERVES 4 baby pota­toes 570g gar­lic cloves 4 ex­tra-vir­gin olive oil 3 tbsp fine sea salt skin-on salmon fil­let 680g, in 1 piece, prefer­ably wild fresh thyme sprigs 4 DI­REC­TIONS

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.