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Herb-baked salmon with warm potato salad

Herb-baked salmon with warm potato salad

Total Time
55 min
15 min
40 min
A layer of fragrant herbs adds extra flavour to this succulent pink salmon.



600 g, washed variety, unpeeled, quartered

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Fresh flat-leaf parsley

¼ cup(s)

Fresh dill

2 tbs, chopped

Skinless salmon

500 g, (4 x 125g portions)

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Bake for 35–40 minutes, or until golden and tender. Set aside to cool slightly.
  2. Meanwhile, combine lemon zest and half each of the lemon juice, parsley and dill in a small bowl. Cut 4 x 30 cm squares of baking paper. Place a piece of salmon in the middle of each square. Spread herb mixture evenly over top of salmon pieces. Fold baking paper to enclose salmon and form a sealed parcel. Place on a baking tray and bake for 12 minutes or until salmon is cooked to your liking.
  3. Combine yoghurt with remaining juice, parsley and dill in a large bowl. Season with salt and pepper. Add warm potatoes and toss to combine. Serve with salmon parcels.


TIP: For added vegetables, serve steamed broccolini on the side.