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.
Salmon with Patatas Bravas & Broccoli
Baby white potatoes roasted to perfection with smoky paprika. A garlicky tomato sauce with punchy black olives. A seared salmon fillet to top it all off. Don't forget the roasted tenderstem broccoli on the side. .
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tsp chilli flakes (use half)
- 6 baby potatoes
- 2 garlic clove
- 1 salmon fillet (Fish)
- 1 tbsp smoked paprika (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 onion (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 756
Protein: 44g
Carbs: 73g
Fat: 32g
Ingredients
- 1 tsp chilli flakes
- 6 baby potatoes
- 1 tbsp smoked paprika
- 180g Tenderstem broccoli
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 2 garlic clove
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby tomatoes
- 1 onion
- 200g passata (tomatoes, salt, citric acid)
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 635
Protein: 41g
Carbs: 48g
Fat: 32g
Salmon with Patatas Bravas & Broccoli
Baby white potatoes roasted to perfection with smoky paprika. A garlicky tomato sauce with punchy black olives. A seared salmon fillet to top it all off. Don't forget the roasted tenderstem broccoli on the side. .
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Pull out a medium frying pan
Roast the potatoes & broccoli
- Quarter the potatoes
- Place on a lined baking tray and toss with 1/2 tsp oil, half the paprika, a pinch of salt and pepper. Roast for 15 mins
- Meanwhile, trim the broccoli. Thinly slice the onion
- Finely chop the garlic. Quarter the tomatoes
Cook the salmon
- Season the salmon with salt and pepper
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the salmon, skin-side down, and cook for 3 mins, until crispy
- Transfer to the other lined baking tray, skin-side up, and bake for 15 mins, until cooked through
- After 15 mins of the potatoes roasting, add the broccoli to the tray and toss with 1/2 tsp oil. Continue roasting for a further 10-15 mins, until all the veg is soft and golden
Make the patatas bravas
- Return the pan used for the salmon to a medium heat. Once hot, add the onion and garlic and cook for 4-5 mins
- Add the tomatoes, passata, olives, chilli flakes (to taste), remaining paprika, juice from half the lemon and 60ml water (30ml for 1 person)
- Simmer for 3-5 mins, until thickened
- Roughly chop the parsley. Once cooked, stir the potatoes and parsley into the tomato sauce and season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the patatas bravas on plates with the salmon and broccoli. Garnish with the remaining lemon as wedges
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