Herb-Crusted Baked Salmon with Crispy Potatoes & Veggie Medley 🥦🥔🍅

 

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2

Calories per serving: ~550 kcal

🛒 Ingredients

2 salmon fillets (approx. 150–180 g each) 🐟

300 g baby potatoes, halved 🥔

1 tbsp olive oil 🫒

1 tsp paprika 🌶️

Salt & black pepper to taste 🧂

1 tbsp fresh chopped dill or parsley 🌿

150 g broccoli florets 🥦

1 small cucumber, sliced 🥒

6–8 cherry tomatoes, halved 🍅

1 handful mixed greens 🥗

1 tbsp lemon juice 🍋

1 tbsp extra virgin olive oil (for salad dressing) 🫒

👩‍🍳 Instructions

Preheat oven to 200°C (400°F). Line a tray with baking

paper.

Toss the baby potatoes with 1 tbsp olive oil, paprika, salt,

and pepper. Spread on half the tray and roast for 10

minutes.

While potatoes cook, season the salmon with salt,

pepper, and sprinkle generously with chopped herbs.

After 10 minutes, place salmon fillets on the tray next to

the potatoes. Bake together for another 12–15 minutes,

until salmon is cooked through and flakes easily.

Steam or blanch the broccoli for 4–5 minutes until bright

green and tender.

In a bowl, combine cucumber, cherry tomatoes, and

greens. Dress with lemon juice, olive oil, salt, and pepper.

Serve salmon with roasted potatoes, steamed broccoli,

and fresh salad.

🔄 Notes & Variations

Swap dill for parsley, or use a mix of fresh herbs.

Add feta or avocado to the salad for extra flavor.