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Greatest plates · Main
Lemon-garlic salmon with roast potatoes and salad
Baked salmon brushed with lemon and garlic alongside crunchy roast potatoes and a fresh Greek-style salad. Bright, healthy and just as good cold the next day.
Serves 4Prep 15 minCook 35 minFish
Containsdairy · fish
Protein 29%Carbs 27%Fat 44%
About 446 kcal a serve — 32 g protein, 30 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the potatoes
200°CHeat the oven to 200°C. Toss the halved potatoes with the olive oil and a good pinch of salt on a tray and roast for 30–35 minutes, turning once, until golden and crisp.
On the trayRoast →
35 min · 200°C
Make the lemon-garlic oil
Mix allIn a small bowl mix the minced garlic, lemon juice, oregano and remaining olive oil.
In the bowlMix →
Bake the salmon
FlakyPlace the salmon on a lined tray, brush generously with the lemon-garlic oil and bake for 12–14 minutes until it flakes easily but is still juicy in the middle.
On the trayBake →
14 min · 200°C
Toss the salad
SaladCombine the cucumber, tomato, red onion, feta and olives in a bowl with a drizzle of olive oil and a squeeze of lemon.
In the bowlToss →
Rest and finish
RestLet the salmon rest for a couple of minutes, then scatter everything with parsley.
On the trayGarnish →
Plate up
ServeServe each portion of salmon with roast potatoes and a generous scoop of salad, and a lemon wedge on the side.
On the plateServe →
Cook's noteDon't overbake the salmon — pull it while the centre is just set. Lovely with the roast potatoes and a generous pile of salad.
Estimated per serve
446 kcal · 32 g protein · 30 g carbs · 22 g fatestimates, within ~10%
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