Embrace the comforting and balanced flavours of this Oven-Baked Salmon with Garlic Sauce, Vegetables and Roasted Potatoes recipe. A foolproof choice for any dinner, this dish brings a wholesome and delicious harmony of flavours to your table!
The Oven-Baked Salmon is baked to achieve a delicate flake and maintain its moisture, bringing forth the ocean’s subtle, natural flavours. The salmon’s mild sweetness is beautifully accentuated by the application of a luscious Garlic Sauce, which adds a depth of flavour and a wonderful aromatic profile.
Complementing the succulent salmon, a medley of fresh Vegetables provides a vibrant array of colours and textures to the plate. Cooked to perfection to preserve their inherent crispness and nutritional value, the vegetables offer a delightful contrast to the soft, flaky salmon.
Completing this nutritious and delectable ensemble, Roasted Potatoes bring a heartwarming, rustic touch. These golden nuggets of comfort are perfectly crisp on the outside while remaining fluffy on the inside. They provide a satisfying earthy taste that pairs wonderfully with the other components of the dish.
Despite its gourmet appeal and complex layering of flavours, this Oven-Baked Salmon with Garlic Sauce, Vegetables, and Roasted Potatoes recipe is impressively easy to prepare, making it an unfailing choice for weeknight dinners. Enjoy the essence of a home-cooked meal with the sophistication of restaurant-quality cuisine right in your kitchen!
Oven-Baked Salmon with Garlic Sauce, Vegetables and Roasted Potatoes
Print RecipeIngredients
- 1 Pack Salad Potatoes
- 1 Bunch of Parsley
- 2 Salmon Fillets
- ½ Tbsp of Honey
- 1 Pack Tenderstem Broccoli
- 1 Echalion Shallot
- 1 Tbsp Black Garlic Cloves
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Yellow Mustard Seeds
- 15g Butter
- 75ml Water for the Sauce
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!) and pop them on a baking tray in a single layer. Drizzle with a little oil and season with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven until starting to crisp, 15 mins.
Step 2: Prep the Veg
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Finely chop the black garlic.
Step 3: Roast the Salmon
Once the potatoes have been cooking for 15 mins, remove them from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray next to the potatoes, skin-side down. Season with salt and pepper. Use a second tray if your first is overcrowded! Roast the salmon and potatoes for another 15 mins.
IMPORTANT: The fish is cooked when the centre is opaque. Once ready, remove and cover with foil to keep warm.
Step 4: Make the Sauce
Meanwhile, heat a splash of oil in a saucepan on medium heat. Add the shallot and cook until soft, 5-6 mins. Add the black garlic and cook for 2 mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then stir in the honey (see ingredients for amount) and half the parsley. Pour in the water (see ingredients for amount) and season with salt and pepper. Simmer, stirring, until thickened slightly, 4-5 mins. Take off the heat and set aside.
Step 5: Fry the Broccoli
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to pop, then add the tenderstem broccoli to your pan. Season with salt and pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 5-6 mins.
Step 6: Finish and Serve the Dish
Warm up the sauce and stir in the butter so it melts. Spoon it onto your plate then arrange the tenderstem on the plate and top with the salmon. Toss the remaining parsley through the potatoes and serve them next to the salmon and veggies. Enjoy!
