Italian-style Salmon with Roast Potatoes & Puttanesca Sauce

Serving size

1 person 2 people 4 people

Ingredients

200g passata

(tomatoes, salt, citric acid)
0.5 tsp chilli flakes (use half)
2 salmon fillets (Fish)
1 onion
1 unwaxed lemon
160g green beans
110g baby tomatoes
15g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
2 garlic clove
1 handful of fresh flat-leaf parsley
6 baby potatoes

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	619Kcal
	385kJ	2589kJ
Fat	4.6g	31g
of which saturates	0.8g	5.3g
Carbohydrates	7g	45g
of which sugars	2.2g	15g
Protein	5.8g	39g
Salt	0.13g	0.84g
Fibre	1.5g	10g

Ingredients

0.5 tsp chilli flakes (use half)
6 baby potatoes
1 onion (use half)
2 garlic clove
110g baby tomatoes (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
15g pitted black olives (use half)

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
1 unwaxed lemon (use half)
1 handful of fresh flat-leaf parsley (use half)
160g green beans (use half)
1 salmon fillet (Fish)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	741Kcal
	374kJ	3098kJ
Fat	3.8g	31g
of which saturates	0.6g	5.3g
Carbohydrates	9g	70g
of which sugars	2.1g	17g
Protein	5.0g	42g
Salt	0.11g	0.89g
Fibre	1.5g	12g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Italian-style Salmon with Roast Potatoes & Puttanesca Sauce

Prep time: 20 mins

Total time: 35 mins

Cuisine: Italian

Food group: Fish

It's like puttanesca – without the pasta. Olives and juicy plum tomatoes join sustainably sourced salmon in this speedy vibrant spread. Creamy potatoes keep it filling. Vibrant green beans for added veg. Scatter over a handful of fresh-cut parsley - just like the Italians would.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C/ fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan

Roast the potatoes

Quarter the potatoes (halve any larger ones)
Place onto one side of the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
Roast for 5-10 mins

Prep time

Meanwhile, roughly chop the parsley. Finely chop or crush the garlic. Thinly slice the olives. Halve the tomatoes. Cut half the lemon into round slices. Trim and cut the green beans into thirds. Cut the onion into 8 wedges

Add the salmon

After 5-10 mins, remove the potato tray from the oven and place the salmon, skin-side down, onto the other side of the lined baking tray. Drizzle with 1/2 tsp oil, season with salt and pepper, then top the fish with the lemon slices
Toss the onion wedges through the potatoes. Drizzle with 1 tsp oil and season with salt and pepper
Roast for 20 mins, until the salmon is cooked through and the veg is soft and golden

Simmer the puttanesca

Meanwhile, heat the large frying pan 1 tsp oil on medium heat. Once hot, add the green beans and half pack of chilli flakes (for those who would like the heat) and cook for 4-5 mins
Add the garlic and cook for 1 min, then add the tomatoes, juice from the remaining lemon, passata and olives. Bring to a boil and simmer for 4-5 mins, until thickened slightly. Season with salt and pepper

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the puttanesca sauce between plates, with the roast veg alongside. Top the sauce with the salmon. Sprinkle over the parsley