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Greatest plates · Main
Lemon-garlic salmon with crispy roast potatoes
Golden roast baby potatoes and tender salmon brightened with lemon, garlic and fresh dill. A clean, healthy midweek dinner that leaves lunch sorted.
Serves 4Prep 15 minCook 35 minFish
Containsfish
Protein 31%Carbs 28%Fat 41%
About 540 kcal a serve — 42 g protein, 38 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
220°CPreheat the oven to 220°C and line a large baking tray with paper.
Roast the potatoes
RoastToss the halved baby potatoes with 2 tablespoons olive oil, half the garlic, salt and pepper, spread cut-side down on the tray and roast for 25 minutes until golden and crisp.
On the trayOn the tray →
25 min · 220°C
Season the salmon
Mix allRub the salmon with the remaining olive oil and garlic, the lemon juice, salt and pepper.
What goes inSeason fish →
Add salmon and beans
RoastPush the potatoes to one side, add the salmon skin-side down and scatter the green beans around it, then roast for another 12–14 minutes until the salmon flakes easily.
Into the ovenInto the oven →
14 min · 220°C
Finish and serve
On topScatter over the fresh dill and serve with lemon wedges to squeeze at the table.
What goes inTo finish →
Cook's noteDon't crowd the tray or the potatoes will steam instead of crisping. Green beans alongside round it out nicely.
Estimated per serve
540 kcal · 42 g protein · 38 g carbs · 24 g fatestimates, within ~10%
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