'Everything seasoning' salmon roast
Prep time: 25 minsTotal time: 
'Everything seasoning' salmon roast
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 700g baby potatoes, halved
- 2 tbsp olive oil
- 1 x 600g salmon fillet joint
- 60g soft cheese
- 1 x 240g pack radishes, trimmed and halved
- 4 spring onions, cut into thirds
- small handful dill sprigs
- 1 lemon, cut into wedges
For the ‘everything seasoning’
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tsp onion granules
- ½ tsp garlic granules
- 1 tsp sea salt flakes
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, toss the potatoes with 1 tablespoon of oil, season and add to a large baking tray. Roast for an initial 15 minutes.
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Meanwhile, toast the sesame seeds in a dry frying pan until golden. Combine with the remaining ‘everything seasoning’ ingredients in a bowl. Pat the salmon fillet dry with kitchen paper, then transfer to a lined baking tray (skin the fish on a board first, if you prefer). Spread with the soft cheese, then top with the ‘everything seasoning’.
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Toss the radishes and spring onions with the remaining 1 tablespoon of oil and season. Stir the part-roasted potatoes, then add the radishes and spring onions to the tray. Return to the oven on a higher shelf, adding the salmon tray below. Roast for 25 minutes, until the fish is cooked but still juicy, and the vegetables are tender and golden.
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Scatter the salmon with the dill and serve alongside the roasted vegetables, with the lemon wedges for squeezing.
