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.
Italian-style Salmon with Roast Potatoes & Puttanesca Sauce
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.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 619
Protein: 39g
Carbs: 45g
Fat: 31g
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)
Nutritional Information
Calories: 741
Protein: 42g
Carbs: 70g
Fat: 31g
Italian-style Salmon with Roast Potatoes & Puttanesca Sauce
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.
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Cooking Instructions
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
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