Salmon With Marjoram Potatoes

• 750 g potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 2 tbsp lemon juice, plus lemon slices and zest to garnish
• 2 x 250 g packs frozen salmon fillets, defrosted
• 1 None shallot, peeled and finely chopped
• 150 ml dry white wine
• 5 sprigs marjoram, leaves picked and chopped, plus extra leaves to garnish

1. Preheat the oven to 400u0b0F. Place the potato wedges on a large baking sheet. Season and drizzle with 1 tbsp of the oil and toss well to coat. Roast for 30 mins, turning occasionally. Meanwhile, sprinkle 1 tbsp of the lemon juice over the fish. Season then place alongside the potatoes for the final 15 mins of cooking time.
2. To make the white wine sauce, heat the remaining oil in a saucepan, add the shallot and cook for 3-5 mins until softened. Add the remaining lemon juice and the wine. Simmer for 10 mins.
3. To serve, scatter the chopped marjoram over the potatoes. Serve with the fish and white wine sauce. Garnish with the lemon slices and zest and the extra marjoram leaves.

potatoes, olive oil, lemon juice, salmon, shallot, white wine, marjoram

Taken from recipes-plus.com/api/v2.0/recipes/16259 (may not work)