Roast salmon with roasted vegetables

Roast salmon with roasted vegetables

Health benefits:

  • Contains Omega 3 fatty acids
  • Contains anti-inflammatory properties
  • High in protein


Serves 4 

Preparation & cooking time 45 mins 


  • Around 540g fresh salmon – large fillet or 4 individuals  
  • 110g asparagus 
  • 100g cherry or plum tomatoes 
  • 200g button cup or chestnut mushrooms 
  • A few sprigs of fresh thyme 
  • 600g of any small white potatoes 
  • Handful of pumpkin seeds 
  • 3 tbsp of olive or rapeseed oil 
  • Salt & pepper (not too much salt) 


  • Place the potatoes into a saucepan with water and boil until cooked (15 to 20 mins) 
  • While the potatoes are boiling preheat the oven to 175C 
  • Place the salmon on a baking tray, chop the mushrooms into half and place them into the same baking tray along with the tomatoes and asparagus 
  • Remove the thyme leaves from the stems and season the fish and vegetables with salt and pepper 
  • Put two tbsp of oil into the tray and mix everything together and then place the vegetables on the outside of the fish 
  • Put the pumpkin seeds on top of the salmon and cover the tray with foil  
  • Strain the potatoes and place them into a separate baking tray 
  • Coat the potatoes with one tbsp of oil 
  • Put both trays into the oven and bake for around 25 mins or until the fish is cooked  


  • Wheat-free
  • Gluten-free
  • Dairy-free