Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Roast salmon with hasselback potatoes recipe

18 ratings

Delicate salmon is given a delicious lift when roasted with a mix of peppercorns, coriander seeds, juniper berries and plenty of fresh herbs. Serving with gorgeous hasselback potatoes, baked until golden and fluffy, makes this Sunday lunch or dinner party idea all the more impressive. See method

Serves 8
20 mins to prepare and 1 hr 10 mins to cook
737 calories / serving
Gluten-free

Ingredients

2 whole sides salmon, skin-on
6 black peppercorns
2 tsp coriander seeds
2 tsp juniper berries (optional)
handful fresh dill, finely chopped
handful fresh parsley, finely chopped
1 x 30g pack chives, snipped
2 lemons, 1 zested, 1 sliced
2 tbsp extra-virgin olive oil
100ml white wine or Pernod (optional)

For the potatoes

8 medium white potatoes
50g butter

For the salad

240g (8oz) watercress, spinach and rocket salad
100g pitted green olives, sliced
100g radishes, sliced
½ x 285g jar sun-dried tomatoes in oil, roughly chopped

Perfect with:

Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

Energy
3065kj
737kcal 37%
Fat
50g 72%
Saturates
11g 56%
Sugars
3g 3%
Salt
1.4g 23%

of the reference intake
Carbohydrate 16.8g Protein 54.6g Fibre 5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with a sheet each of kitchen foil and nonstick baking paper large enough to scrunch up around the salmon, but not cover it. Put a piece of salmon, skin-side down, in the tin.
Using a pestle and mortar, finely grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt. Set aside.
In a bowl, combine the dill, parsley, 2/3 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.
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 nonstick paper to catch the juices.
For the potatoes, slice each one at 3-4mm (1/8-1/4in) 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. Season.
Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the white wine or Pernod 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.
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.

Tip: For a quick salad dressing, simply toss a little oil from the jar of sun-dried tomatoes with a squeeze of lemon.

See more Roast dinner ideas