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Salmon with new potatoes and asparagus

by Sarah Randell

Serves: 4

This is a great all-in-one supper that's ready in less than 45 minutes.


  • 1 lemon, quartered
  • 1 x 750g pack Anya potatoes or new potatoes, halved lengthways
  • 2 tbsp olive oil
  • 200g green vegetables, such as fine asparagus tips, green beans or tenderstem broccoli
  • 4 boneless Scottish salmon fillets
  • ½ x 75g bag watercress, thick stalks removed


  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Put the lemon quarters and potatoes in a bowl with 1 tablespoon of the oil and some seasoning.
  3. Toss everything together, then tip on to a baking tray in a single layer. Roast in the oven for 25 minutes.
  4. After 25 minutes, put the green vegetables and salmon fillets in a bowl, add the remaining oil and season. Toss together.
  5. Remove the tray from the oven and turn the potatoes.
  6. Tuck the salmon and vegetables among the potatoes and return to the oven for 10 minutes or until the salmon is just cooked.
  7. Scatter over the watercress just before serving.


Serve with homemade tartare sauce. Click here for our quick recipe

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