Baked citrus salmon with parsley potatoes
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Juicy oranges and lemons lock flavour into freshly baked salmon. Served with crunchy potatoes, this is a super-easy, super-healthy meal
Ingredients
Baby potatoes
400 g, halved
Chicken stock
1 cup(s), (250ml)
Olive oil
2 tsp
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Skinless salmon
600 g, (4x150g fillets)
Orange rind
2 tsp, grated
Fresh lemon rind
1 tsp, grated
Fresh chives
1 tbs, finely chopped
Fennel
400 g
Cos lettuce
80 g, torn
Fresh valencia orange
2 medium, peeled, and cut into segments
Olive oil
2 tsp
Vinegar
1 tbs, (red wine)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes in a medium saucepan. Add stock, olive oil and parsley, then bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes, stirring once during cooking. Remove lid and boil for 2–3 minutes to reduce liquid to 1–2 tablespoons.
2
Using a sharp knife, score fish skin diagonally 2–3cm apart. Place skin-side down on prepared tray. Combine rind and chives in a small bowl, then press on top of salmon. Lightly spray fish with oil and bake for 10 minutes.
3
Combine fennel, radicchio, oranges, oil and vinegar in a bowl, mixing well. Serve salmon with salad and potatoes.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.