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Salmon Roast


  • Salmon fillets

  • 3 large potatoes 

  • 1 bag of spinach

  •  2 Peppers

  • 1 Onion 

  • 1 Garlic clove

  • Salt and Pepper

  • 2 tbsp extra virgin olive oil

  • Lemon juice

  • Handful of dried parsley


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  1. Preheat the oven at 232 degrees or Gas mark 8

  2. Peel and cut the potatoes into quarters

  3. Put potatoes in a tray. Drizzle 2 tbsp of extra virgin oil and with a sprinkle of pepper and salt. Give the tray a gentle shake so that the potatoes are coated in oil on all sides 

  4. Place in the oven for 20 mins at 232 degrees or Gas mark 8.

  5. After 20 mins turn the potatoes and put back in the oven for a further 20 minutes

  6. Tear off a sheet of tin foil and place a salmon fillet in the middle of the sheet

  7. Mould the foil like a cup around the salmon, so that nothing can leak out 

  8. Add tbsp of 1 tbsp lemon juice and a hand full of dried parsley

  9. Then pull all sides of the foil upwards and fold the top loosely, so that you can open easily to check if cooked.

  10. Place on a tray and place in the grill for 15 minutes at medium-high heat

  11. Heat 1 tbsp of extra olive oil in a pan 

  12. Add 1 roughly chopped onion,  2 chopped peppers and 1 crushed clove of garlic and simmer for 3 minutes

  13. Add half a bag of spinach to the pan and simmer until wilted (about 2 minutes).

  14. Dish up the potatoes and the vegetables and place the salmon fillet on top. Drizzle some of the juice from the foil over the vegetables. 

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