Baked Salmon with Crispy Potatoes & Citrus-Herb Dressing
A bright, one-pan salmon dinner with crispy potatoes, asparagus and a citrus-herb dressing. High in protein and rich in omega-3s, it’s fresh, simple and ideal for busy weeknights.
Serves
2
Prep time
15 minutes
Cooking time
30 minutes
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
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Substitutions
- Salmon: Swap for barramundi, snapper, or trout fillets.
- Asparagus/Snow peas: Use green beans, broccolini, or zucchini.
- Honey: Replace with maple syrup for a lighter sweetness.
Serving Suggestions
Serve straight from the tray with an extra drizzle of the citrus-herb dressing. It pairs nicely with a side of brown rice, quinoa, or couscous. For entertaining, add a dollop of Greek yoghurt mixed with lemon zest for creaminess.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Substitutions
- Salmon: Swap for barramundi, snapper, or trout fillets.
- Asparagus/Snow peas: Use green beans, broccolini, or zucchini.
- Honey: Replace with maple syrup for a lighter sweetness.
Serving Suggestions
Serve straight from the tray with an extra drizzle of the citrus-herb dressing. It pairs nicely with a side of brown rice, quinoa, or couscous. For entertaining, add a dollop of Greek yoghurt mixed with lemon zest for creaminess.
Ingredients
For the Tray Bake:
- 500 g baby potatoes, thinly sliced (about ½ cm thick)
- 1.5 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and freshly cracked black pepper, to taste
- 2 salmon fillets (150–180 g each)
- 5 large orange slices
- 1 bunch asparagus, trimmed (about 150 g)
- 100 g snow peas or broccolini
- 1 tbsp olive oil (for drizzling before final bake)
For the Citrus-Herb Dressing:
- 3 tbsp extra virgin olive oil
- 1.5 tbsp Dijon mustard
- 1.5 tbsp honey
- 3 tbsp freshly squeezed orange juice
- 1.5 tsp orange zest
- 1 small garlic clove, minced
- 1.5 tbsp finely chopped fresh dill
- 1.5 tbsp finely chopped parsley
- ½ tsp white wine vinegar or lemon juice
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
2
)
Nutrient
Amount
Calories
560
kcal
Protein
42
g
Carbohydrates
35
g
Fat
28
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan 180°C) and line a large baking tray with baking paper.
- Place sliced potatoes on the tray, drizzle with 1½ tbsp olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Toss well to coat, then spread in a single layer. Roast for 20 minutes, flipping halfway, until golden and just tender.
- In a small bowl, whisk together olive oil, Dijon, honey, orange juice and zest, garlic, dill, parsley, vinegar (or lemon juice), salt, and pepper until emulsified. Taste and adjust seasoning (it should be sweet and slightly tangy.)
- Remove the tray from the oven. Push the potatoes to the edges to make room in the centre, then arrange the orange slices in a square and place the salmon fillets on top. Add the asparagus and snow peas around the tray.
- Spoon about half the dressing evenly over the salmon and vegetables, ensuring everything gets a light coating. Drizzle with little extra olive oil. Return to the oven for 10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Drizzle the remaining dressing over the salmon and vegetables right before serving for a fresh, citrusy finish. Add a sprinkle of herbs if you like. Enjoy!
Ingredients
For the Tray Bake:
- 500 g baby potatoes, thinly sliced (about ½ cm thick)
- 1.5 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and freshly cracked black pepper, to taste
- 2 salmon fillets (150–180 g each)
- 5 large orange slices
- 1 bunch asparagus, trimmed (about 150 g)
- 100 g snow peas or broccolini
- 1 tbsp olive oil (for drizzling before final bake)
For the Citrus-Herb Dressing:
- 3 tbsp extra virgin olive oil
- 1.5 tbsp Dijon mustard
- 1.5 tbsp honey
- 3 tbsp freshly squeezed orange juice
- 1.5 tsp orange zest
- 1 small garlic clove, minced
- 1.5 tbsp finely chopped fresh dill
- 1.5 tbsp finely chopped parsley
- ½ tsp white wine vinegar or lemon juice
- Salt and freshly cracked black pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
560
kcal
Protein
42
g
Carbohydrates
35
g
Fat
28
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan 180°C) and line a large baking tray with baking paper.
- Place sliced potatoes on the tray, drizzle with 1½ tbsp olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Toss well to coat, then spread in a single layer. Roast for 20 minutes, flipping halfway, until golden and just tender.
- In a small bowl, whisk together olive oil, Dijon, honey, orange juice and zest, garlic, dill, parsley, vinegar (or lemon juice), salt, and pepper until emulsified. Taste and adjust seasoning (it should be sweet and slightly tangy.)
- Remove the tray from the oven. Push the potatoes to the edges to make room in the centre, then arrange the orange slices in a square and place the salmon fillets on top. Add the asparagus and snow peas around the tray.
- Spoon about half the dressing evenly over the salmon and vegetables, ensuring everything gets a light coating. Drizzle with little extra olive oil. Return to the oven for 10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Drizzle the remaining dressing over the salmon and vegetables right before serving for a fresh, citrusy finish. Add a sprinkle of herbs if you like. Enjoy!
Watch How to Make It
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