Baked salmon with new potatoes

Ingredients

• salmon: 1 fillet, about 130 g
• potato: 1 medium tuber, about 200 g
• vegetables: 1 large plate, about 100 g
• canola oil: 1 tbsp, about 8 g

Instructions

1. Heat the oven to 200 °C. Halve the potatoes, trickle oil over them and put them in first for 15 minutes: they need twice as long as the fish.
2. Take the tray out, push the potatoes to the edges and lay the salmon skin-side down in the middle, with the vegetables beside it.
3. Back in for 10–12 minutes. The salmon is done when the flesh pales and starts to flake, while the very centre stays a shade deeper.
4. Do not wait for it to turn evenly opaque: on a hot tray it carries on cooking for another couple of minutes, and overdone salmon pushes out white flecks of protein.
5. Let it rest 3 minutes and serve. New potatoes are not peeled — the skin is what holds their shape and their flavour.

Nutrition

Contains: Fish

Swaps

• The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
• Swap the oily fish for trout, mackerel or sardines in a similar portion.
• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
• For fewer calories, replace half the potatoes with vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

Featured in

Related recipes