Baked salmon with potatoes and lemon
Salmon fillets baked on a bed of sliced potatoes and onion with butter, lemon, garlic and parsley. A weekend dinner that looks after itself in the oven; it's also served with roast vegetables or a salad instead of potatoes.
- 1 hTime
- 25 minHands-on
- 4Portions
- 41 gprotein per portion
- 720kcal per portion
Ingredients for 4 portions
- to tasteSalt
- to tasteBlack pepper
- 700 gSalmon fillet, 4 pieces, skin on
- 1Lemon, juiced
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 2 tbspButter, in small pieces
On the side
- 1 kgPotato, thinly sliced
- 1Yellow onion, thinly sliced
- 3 tbspRapeseed oil
- 1Lemon, in wedges
Method
- Heat the oven to 200 °C. Peel the potatoes and slice them 0.5 cm thick. Peel the onion and slice it thinly.
- Toss the potatoes and onion with the oil, salt and pepper in a roasting tin and spread them out in an even layer.
- Bake the potatoes in the middle of the oven for 25 minutes, until they start to colour and are almost tender.
- Meanwhile, pat the salmon dry with kitchen paper and season with salt and pepper. Mix the lemon juice with the garlic and parsley.
- Lay the salmon skin side down on top of the potatoes. Spoon the lemon mixture over the fish and dot with the butter.
- Bake for 12–15 minutes, until the salmon is just opaque and flakes easily.
- Serve straight away, with lemon wedges for squeezing over.
