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Photo of Baked citrus salmon with parsley potatoes by WW

Baked citrus salmon with parsley potatoes

Total Time
45 min
15 min
30 min
Juicy oranges and lemons lock flavour into freshly baked salmon. Served with crunchy potatoes, this is a super-easy, super-healthy meal


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


400 g

Cos lettuce

80 g, torn

Fresh valencia orange

2 medium, peeled, and cut into segments

Olive oil

2 tsp


1 tbs, (red wine)


  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.


Turn your left over into a salmon & vegetable salad. Combine leftover flaked salmon fillet with ½ cup canned, drained cannellini beans, 1 tbs finely chopped red onion, 1 cup torn iceberg lettuce leaves, 2 tsp capers, ½ sliced Lebanese cucumber and ½ small sliced red capsicum. Dress with a squeeze of lemon, then toss.