Baked Salmon with crispy potatoes

clock + 1 hour 5 minutes bowl Serves 4


  • 3 courgettes, sliced into long strips
  • 4 Tbsp parsley
  • 1 zest and juice of lemon
  • 2 cloves garlic, sliced
  • 1 pack cherry tomatoes, sliced in half
  • 200 grams green beans, sliced into 4cm lengths, then blanched
  • 1 Tbsp olive oil, plus 2 tbsp extra
  • 4 fillets salmon
  • 3 Tbsp capers
  • salt
  • pepper
  • 4 large potatoes, peeled and sliced into eight pieces
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  • Preheat oven to 180°C. Combine the courgettes with parsley, garlic and lemon zest. Spread the courgettes over a shallow ovenproof dish, then add the tomatoes and beans. Drizzle over 1 Tbsp olive oil, then bake for 10 minutes.

  • Place the salmon fillets amongst the vegetables and sprinkle with lemon juice. Bake for a further 15 minutes until the fish is just cooked.

  • For the crispy baked potatoes - place dried potatoes into a bowl and drizzle with 2Tbsp oil, season and combine. Place onto the hot tray and bake until golden and soft in the middle, approximately 40 minutes.

  • To serve, divide vegetables and potatoes between four plates, top vegetables with salmon and finish with parsley.

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