Salmon is, like, the best fish ever, IMO.
I’d been planning on doing my usual ridiculously cheesy salmon pasta (which I’ll share the recipe for at some point), but the sunny weather made me feel like not being super unhealthy…
Oven-baked salmon is crazy easy, and I swear I start having cravings for new potatoes from the first sunny day of the year. I realised that we had no butter after the fish was already in the oven (and new potatoes without butter almost feels like blasphemy) but I rallied and made a random cream cheese sauce instead, which might even replace butter as my go-to potato topping. The salad was just every vegetable I had lying around, and ended up being super colourful and pretty.
For the salmon:
- Salmon (2 fillets)
- Olive oil (2 teaspoons)
- Lemon juice (2 teaspoons)
- Capers (2 teaspoons)
- Garlic (I used 2 teaspoons of the Very Lazy chopped garlic, but 2 minced cloves would work too)
- Parsley (2 sprigs plus extra for serving)
- Black pepper
- Kitchen foil
For the salad:
- Salad leaves (half a bag)
- Cucumber (couple of inches)
- Yellow pepper
- Cherry tomatoes (handful)
- Spring onions (3)
- Olive oil (drizzle)
- Lemon juice (drizzle)
For the potatoes and sauce:
- New potatoes (6 large or 12 small)
- Cream cheese (3-4 tbsp, I used low-fat Philadelphia)
- Lemon juice (to taste)
- Capers (to taste)
- Garlic (to taste, I used the Very Lazy garlic again)
- Salt and pepper
- Preheat the oven to 230°C.
- Pop the potatoes on the hob to boil for about 20 mins while you’re doing the rest of the recipe.
- Cut two pieces of foil, big enough to make a parcel around each salmon fillet.
- Drizzle the salmon in the olive oil and turn to coat, then place in the middle of the foil.
- Add half the lemon juice, garlic and capers to each salmon fillet, then grind a bit of black pepper on top.
- Wrap the foil over the salmon and fold over on top to make a parcel.
- Put in the oven for ~12 minutes.
- Chop all the vegetables up. I like to cut cucumber into little wedges rather than slices, cut cherry tomatoes in half, cut the peppers into strips and slice the spring onions thinly, but you can basically do what you like with the salad.
- Toss the salad in a bowl with the olive oil, lemon juice and salt (did you know the world for salad comes from the word for salt, so definitely add some to your salad).
- Crush the capers for the sauce a little.
- Stir together the sauce ingredients (other than the potatoes, obv) in a bowl.
- Drain and dish up the potatoes.
- Slide the salmon on to the plate alongside them. Try not to dish up too much of the capers and garlic that were in the foil, as there’s quite a bit in the sauce.
- Dollop the sauce on top of the potatoes and spoon some salad on the side. Serve with chopped parsley sprinkled on top.
Tada! It looks awesome on Instagram and you don’t have to feel too guilty because it’s pretty healthy.
Do you love salmon as much as I do? What’s your favourite flavours to go with it?