Lemon and garlic roast salmon on potatoes

  • 10 mins preparation
  • 45 mins cooking
  • 30 mins marinating
  • Serves 4
  • Print


  • 1/2 cup (125 millilitres) extra-virgin olive oil
  • 4 clove garlic (large), peeled
  • 1 lemon, juiced
Lemon and garlic roast salmon on potatoes
  • 1 kilogram desiree potatoes, left whole, skin on
  • 4 salmon fillets (about 180 grams each), centre cut
  • 2 teaspoon small capers, drained
  • 2 tablespoon chopped flat-leaf parsley


Lemon and garlic roast salmon on potatoes
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    In a medium saucepan, boil potatoes in salted water for about 15 minutes, or until tender. Drain and set aside to cool.
  • 3
    Meanwhile, place salmon in a dish. To make marinade, combine oil, garlic and lemon juice in processor, season and blend until smooth. Pour over and the fillets and turn several times to coat. Refrigerate 20-30 minutes.
  • 4
    Peel potatoes, sliced about 1cm thick, and arrange in one layer on a lightly greased baking dish, slightly overlapping. Brush with marinade and scatter with half of the capers. Place fillets over potatoes, brush over any remaining marinade and scatter with remaining capers. Bake 15 minutes, or until fish is done to your liking. Scatter with parsley and serve from the dish.

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