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Baked Salmon with Summer Vegetables

Baked Salmon with Summer Vegetables

Tasty and in season....

Serves 4
Prep time 10m
Cooking time 20m


  • 4 x 150-200g salmon fillets
  • Bunch spring onions, finely chopped
  • Green beans, trimmed and chopped
  • 200g fresh or frozen peas
  • 1 tbsp of fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1.5 tbsp rapeseed oil
  • 4 bayleaves
  • 100ml low salt vegetable stock



1. Heat oven to 200oC

2. Cut 4 pieces of foil large enough to wrap the salmon.

3. Brush the foil with oil to ensure that the fish doesn’t stick during cooking. Put the salmon steaks in the centre of the foil. Brush the fillets with some of the rapeseed oil (approx. half a tbsp for all 4) and place a bayleaf on top of each fillet.

4. Season the salmon with fresh ground black pepper, seal the edges of the foil securely and place on a baking tray in the oven for approx 15-20 minutes.

5. While the salmon is cooking heat the remaining oil in a heavy based frying pan.

6. Cook the onions and beans for about 5 minutes until soft.

7. Add the stock and the peas, put the lid on the frying pan and simmer until the peas are cooked, then add the parsley and the chives.

8. To serve place the vegetables on a plate and place the baked salmon on top and serve with steamed or boiled new potatoes.

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