This spring-inspired salmon dish is simple to prepare and makes a healthy, midweek dinner.


  • 2 Whole sides salmon, skin-on
  • Black peppercorns
  • 2tsp Coriander seeds
  • 2tsp Juniper berries (optional)
  • Salt
  • Handful of fresh dill finely chopped
  • Handful of fresh parsley finely chopped
  • 30g Chives snipped
  • 2 Lemons 1 zested, 1 sliced
  • 2tbsp Extra virgin olive oil
  • 100ml White wine (optional)

For the potatoes

  • 8 Medium white potatoes
  • 50g Butter

For the salad

  • 240g Watercress, spinach and rocket salad
  • 100g Pitted green olives
  • 100g Radishes sliced
  • ½ x 285g jar Sun-dried tomatoes in oil roughly chopped


  • STEP 1

    Preheat the oven to 200°C/Gas Mark 6. Line a roasting tin with a sheet each of kitchen foil and non-stick baking paper that’s large enough to scrunch up around the salmon, but not cover it. Put a piece of salmon, skin-side down, into the roasting tin.

  • STEP 2

    Using a pestle and mortar, finely grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt. Set aside.

  • STEP 3

    In a bowl, combine the dill, parsley, two thirds of the chives (reserving the remainder for the salad) and all but 1 tsp of the spice mixture. Add the lemon zest, then discard the remaining skin and pith and cut the flesh into segments. Add to the herb mixture, squeezing out as much juice as you can into the bowl first. Stir in 1 tbsp of the oil.

  • STEP 4

    Spread the herb mixture over the salmon flesh, then top with the second piece of salmon, skin-side up. Tie the fish together with kitchen string, tucking a lemon slice under each piece. Scatter over the spice mixture, then drizzle with the remaining oil. Scrunch up the sides of the foil and non-stick paper to catch the juices.

  • STEP 5

    For the potatoes, slice each one at 3-4mm intervals, cutting just over halfway down. Put the butter in a roasting tin and melt in the oven. Add the potatoes to the tin and toss in the butter to ensure the cuts are well coated, then season.

  • STEP 6

    Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the white wine to the salmon (if using, otherwise add a little cold water), basting occasionally with the juices. Turn and baste the potatoes every so often in the butter. Remove the salmon after the cooking time and check it’s cooked through. If not, return to the oven for a further 10 minutes. Remove from the oven and leave to rest in a warm place. Continue cooking the potatoes for 10-15 minutes, until tender and golden.

  • STEP 7

    Meanwhile, make the salad. Put all the ingredients in a serving bowl, along with the reserved chives, and toss to combine. Serve the roasted salmon in slices with the potatoes and the salad.

Recipe and image courtesy of Tesco,