The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Samphire Baked Salmon with Herby Potato Salad, Rocket & Tomatoes
Buttery salmon fillets are paired with a classic, creamy potato salad. You'll bake responsibly-sourced salmon with samphire, a coastal plant with a savoury flavour. Serve with peppery rocket, juicy tomatoes and a sharp maple-mustard dressing, to tie it all together.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 40g rocket
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g greek style yoghurt (Milk)
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh chives
- 2 large potatoes
- 2 salmon fillets (Fish)
- 70g samphire
Nutritional Information
Calories: 671
Protein: 39g
Carbs: 47g
Fat: 35g
Ingredients
- 2 large potatoes
- 1 salmon fillet (Fish)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh chives (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 70g samphire (use half)
- 40g rocket (use half)
Nutritional Information
Calories: 853
Protein: 42g
Carbs: 86g
Fat: 35g
Samphire Baked Salmon with Herby Potato Salad, Rocket & Tomatoes
Buttery salmon fillets are paired with a classic, creamy potato salad. You'll bake responsibly-sourced salmon with samphire, a coastal plant with a savoury flavour. Serve with peppery rocket, juicy tomatoes and a sharp maple-mustard dressing, to tie it all together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Roast the salmon
- Place the salmon onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Bake for 20 mins / air fryer 17 mins, until cooked through. In the final 2 mins, add the samphire to the tray to heat through
Cook the potatoes
- Cut the potatoes into 2cm chunks, then add to the saucepan and boil for 13-15 mins, until soft, then drain
Build the salad
- Meanwhile, finely chop the chives and parsley. Halve the tomatoes
- Place the herbs into the large bowl with the yoghurt and half the maple & mustard dressing. Season with salt and pepper, then add the cooked potatoes and gently toss to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon and samphire between plates, with the potato salad alongside. Add the rocket and tomatoes, and drizzle over the remaining dressing
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