Recipes.

Herb-Crusted Salmon + Roast Potatoes

By Chelsea McCallum


Photo by: Ella Martin
  • 5 servings
  • Prep - 15 mins
    Cooking - 32 mins
  • Total - 47 mins
Photo by: Ella Martin

This one-pan wonder will soon become one of your go-to dishes! With herb-crusted salmon and melt-in-your-mouth roast potatoes (and almost no washing up), it's an absolute winner.  

Servings: 5
Preparation: 15 mins
Cooking: 32 mins

Ingredients

  • 500 g white mini potatoes.
  • 600 g salmon fillets, skin on (about 4 fillets).
  • 2 tablespoons olive oil.
  • 2 teaspoons garlic powder.
  • 1 teaspoon rosemary, dried.
  • Olive oil.
  • 2 cups cherry tomatoes.
  • Sea salt and freshly ground black pepper, to taste.

Herb crust

  • 1/3 cup walnuts, finely chopped.
  • 1 bunch herb of your choice or mix of basil, coriander and oregano.
  • 4 cloves garlic, finely chopped.
  • Olive oil, for drizzling.

Directions

1. Preheat oven to 200ºC/400ºF/Gas Mark 6 and line a large baking tray with baking paper.
2. Add potatoes to a medium saucepan of water and bring to the boil over a high heat. Boil for 7 minutes, drain and set aside to cool.
3. Meanwhile, prepare Herb Crust by combining all ingredients in a medium bowl with a drizzle of olive oil. Place salmon fillets on lined tray and using your hands, press Herb Crust onto the top sides of the fillets. Set aside.
4. Make a slice across par-boiled potatoes (be careful not to slice all the way through) and place on the tray with the salmon. Leave some space at one end for the cherry tomatoes.
5. Combine olive oil, garlic powder and rosemary in a small bowl. Brush over the potatoes using a pastry brush or tablespoon. Add cherry tomatoes to tray and season the lot with salt and pepper.
6. Place baking tray in the oven and cook for 20–25 minutes, or until salmon has crisped up and potatoes have cooked through.


This one-pan wonder will soon become one of your go-to dishes! With herb-crusted salmon and melt-in-your-mouth roast potatoes (and almost no washing up), it's an absolute winner.

Ingredients

  • 500 g white mini potatoes.
  • 600 g salmon fillets, skin on (about 4 fillets).
  • 2 tablespoons olive oil.
  • 2 teaspoons garlic powder.
  • 1 teaspoon rosemary, dried.
  • Olive oil.
  • 2 cups cherry tomatoes.
  • Sea salt and freshly ground black pepper, to taste.

Herb crust

  • 1/3 cup walnuts, finely chopped.
  • 1 bunch herb of your choice or mix of basil, coriander and oregano.
  • 4 cloves garlic, finely chopped.
  • Olive oil, for drizzling.

Directions

1. Preheat oven to 200ºC/400ºF/Gas Mark 6 and line a large baking tray with baking paper.
2. Add potatoes to a medium saucepan of water and bring to the boil over a high heat. Boil for 7 minutes, drain and set aside to cool.
3. Meanwhile, prepare Herb Crust by combining all ingredients in a medium bowl with a drizzle of olive oil. Place salmon fillets on lined tray and using your hands, press Herb Crust onto the top sides of the fillets. Set aside.
4. Make a slice across par-boiled potatoes (be careful not to slice all the way through) and place on the tray with the salmon. Leave some space at one end for the cherry tomatoes.
5. Combine olive oil, garlic powder and rosemary in a small bowl. Brush over the potatoes using a pastry brush or tablespoon. Add cherry tomatoes to tray and season the lot with salt and pepper.
6. Place baking tray in the oven and cook for 20–25 minutes, or until salmon has crisped up and potatoes have cooked through.

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