Sunday, 3 May 2009

Baked salmon fillet with crushed new potatoes and green beans

I've been getting more into fish lately. But not in a dodgy "Jerry Springer - Too Hot for TV!" kind of way.

Salmon is very versatile and awesome in general. This recipe is fairly healthy, particularly if you omit the butter on the potatoes.

  • 4 salmon fillets
  • Salt and freshly ground black pepper
  • A good handful of fresh dill
  • 4 garlic cloves
  • 4 slices of lemon
  • 4 small handfuls of crushed new potatoes
  • A couple of handfuls of green beans
  • Olive oil
  • Extra virgin olive oil (yes they are different!)
  • A couple of knobs of butter


  1. Preheat the oven to 200 degrees.
  2. Thoroughly wash the new potatoes and boil them for about 15 minutes. Add the green beans in for the last 2-3 minutes of cooking.
  3. Meanwhile, put each salmon fillet on enough tin foil to wrap around them. Using a sharp knife, cut about three slits into the skin of the salmon. This will allow the seasoning to enter the flesh and let the fillet cook more evenly. Season them with the salt, pepper and a scattering of dill. Peel and smash the garlic cloves and put each one, along with a lemon slice, on top of each salmon fillet. Drizzle them with the normal olive oil and put them in the oven for about 12 minutes.
  4. When the potatoes and beans are tender, drain them well and lightly crush the potatoes with a fork. Add a knob of butter or two to each portion and serve a salmon fillet on top. Drizzle with extra virgin olive oil and serve.

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