Beetroot with Baked Salmon with Roasted New Potatoes

Cooking fish in a parcel ensures tender moist results every time. Pair with roasted beetroot and baby potatoes
Cooking fish in a parcel ensures perfectly cooked succulent results every time. Paired with roasted salad potatoes and a salad this salmon dish makes a perfect weekday supper which you can leave to cook whilst you get on with other things.

If you try this Beetroot with Baked Salmon with Roasted New Potatoes please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

5 from 1 vote

Print

Beetroot with Baked Salmon with Roasted New Potatoes

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Cooking fish in a parcel ensures tender moist results every time. Pair with roasted beetroot and baby potatoes

Course: Main

Cuisine: Fish

Keyword: Beet Salmon, Beetroot Salmon

Servings: 2 servings

Calories: 315 kcal

Author: Helen Best-Shaw

Ingredients

For the Roasted Potatoes

• 1 tsp olive oil
• 8-10 salad potatoes – cut lengthwise into quarters
• 4 Hayward’s Baby Beetroot – drained and cut lengthwise into quarters
• 1 tsp capers optional
• Salt & Pepper to season

For the Salmon:

• ½ tsp olive oil
• 2 x 110g salmon fillets
• 4 Hayward’s Baby Beetroot – drained and cut into 5mm slices
• 6 stalks of fresh coriander
• 4 slices of lemon

Instructions

For the Potatoes:

1. Heat oven to 200C/GM6. Put the oil, potatoes, beetroot and capers into a small roasting pan or gratin dish, season, then shake well to cost with the oil.
2. Put in the oven and cook for 40 minutes.

For the Salmon:

1. Brush the oil onto a piece of foil large enough to wrap the salmon in. Place the salmon skin side down on the foil, arrange the beetroot on top of each piece. Top each salmon fillet with two coriander stalks and a slice of lemon.
2. Fold the foil into a parcel, scrunching up the edges to completely enclose the fish. Place on a baking tray, pop into the oven and cook for 25 minutes (start cooking the salmon 15 minutes after you put the potatoes in).
3. Serve with the roasted potatoes and beetroot, adding fresh coriander and lemon to the salmon.

Nutrition Facts

Beetroot with Baked Salmon with Roasted New Potatoes

Amount Per Serving

Calories 315 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 60mg20%

Sodium 214mg9%

Potassium 1485mg42%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 11g12%

Protein 27g54%

Vitamin A 100IU2%

Vitamin C 20.2mg24%

Calcium 69mg7%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.

GET EASY, TASTY RECIPES FOR FREE WHEN YOU SUBSCRIBE!

Click for more recipes using Hayward’s pickles.

Recipe commissioned for Hayward’s.  Photography courtesy of Hayward’s.

Save