Crispy Salmon with Roast Potatoes & Sundried Tomato Sauce

Serving size

1 person 2 people 4 people

Ingredients

4 salmon fillets (Fish)
4 garlic clove
1 unwaxed lemon
1 pepper
4 large potatoes
1 tbsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
40g capers

(Water, Salt, Vinegar)
110g baby tomatoes
200g passata

(tomatoes, salt, citric acid)
240g green beans

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	635Kcal
	444kJ	2656kJ
Fat	4.6g	28g
of which saturates	0.8g	5.1g
Carbohydrates	9g	54g
of which sugars	1.8g	11g
Protein	6.5g	39g
Salt	0.27g	1.6g
Fibre	1.8g	11g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Crispy Salmon with Roast Potatoes & Sundried Tomato Sauce

Prep time: 20 mins

Total time: 40 mins

Cuisine: Mediterranean

Food group: Fish

Pan-fry responsibly-sourced salmon to create deliciously crispy skin. Then, bake with a rich red pepper, tomato and herb sauce. Serve with herby potatoes and green beans. Zingy capers and lemon wedges complete the laid-back, Mediterranean vibes.

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 / air fryer 190C
Line a baking tray with parchment paper
Bring a saucepan filled with salted water to a boil
Pull out a large frying pan, a large ovenproof dish & a sieve

Get the potatoes on

Cut the potatoes into 3cm cubes
Place onto a large lined baking tray and toss with 1 tsp oil, half the Italian herbs and a pinch of salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins until soft and golden

Make the tomato sauce

Finely chop or crush the garlic. Finely dice the pepper. Halve the tomatoes
Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the prepped veg and the remaining Italian herbs, then cook for 5 mins, until softening
Add the passata, sundried tomato paste and 100ml hot water to the pan. Add in the stock and stir
Bring to a boil then simmer for 5 mins, until thickening slightly. Season with salt and pepper
Transfer the tomato sauce to a large ovenproof dish

Salmon time

Wipe the frying pan clean and reheat with 1 tsp oil on medium-high heat
Season the salmon fillets with salt and pepper. Once the pan is hot, add the salmon, skin-side down, and cook for 3 mins per side
Place the salmon, skin-side up, on top of the tomato sauce. Bake for 15 mins, until cooked through

Last bits

Quarter the lemon. Roughly chop the capers
Trim the green beans, then add them to the saucepan. Boil for 2-3 mins, until cooked
Drain, then 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
Serve the potatoes and green beans alongside the salmon and tomato sauce. Garnish with the capers and lemon wedges