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You are here: Home / Recipes / Recipes by Main Ingredient / Fish & Seafood / Beetroot with Baked Salmon with Roasted New Potatoes

Beetroot with Baked Salmon with Roasted New Potatoes

Published on November 7, 2014 by Helen Best-Shaw 1 Comment
Last Updated on August 14, 2018

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Cooking fish in a parcel ensures tender moist results every time. Pair with roasted beetroot and baby potatoes
Beetroot with Baked Salmon with Roasted New 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.

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5 from 1 vote

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
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
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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:

  • 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.
  • Put in the oven and cook for 40 minutes.

For the Salmon:

  • 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.
  • 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).
  • Serve with the roasted potatoes and beetroot, adding fresh coriander and lemon to the salmon.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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.
Course: Main
Cuisine: Fish
Keyword: Beet Salmon, Beetroot Salmon
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Click for more recipes using Hayward’s pickles.

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

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Filed Under: Easy Ways to Extra Veg (and Fruit), Fish & Seafood, Main Meal, Quick & Easy, Recipes Ingredients: Condiments & Sauces, Fish, Herbs, Lemon, Oil, Potatoes, Vegetables

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    Recipe Rating




  1. Bintu @ Recipes From A Pantry

    5 stars
    I have a love affair with salmon at the moment and the hayward beetroot looks like a great side for it.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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