Salmon and broccoli bake Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy






40 min


30 min

If you’re after a healthy meal that’s quick to make and tastes really great, give this salmon and broccoli bake a go this week and you’ll find yourself with a really hearty meal that’s full of vitamins and nutrients. Salmon is a great source of omega-3 fatty acids, while broccoli is packed with vitamins and iron. It’s a great choice for a quick, healthy meal for the whole family – and salmon, broccoli and spinach are all superfoods!


  • 75g margarine 907g waxy potatoes e.g. Nadine, Desiree, unpeeled 1 large onion, sliced 2 cloves garlic, finely chopped 200g broccoli florets 150g fresh spinach 1 finely grated zest of lemon 600g salmon fillet cut into 1in thick strips 284ml cream or soya cream Salt and ground white pepper Handful fresh parsley, chopped


  • To make this superfood recipe, preheat oven, 200ºC/400F/gas 6

  • Par-boil the potatoes in their skins for 8-10 mins, drain and rinse with cold water to cool. Set aside.

  • Melt 50g of margarine in a pan, add onion, garlic, ground white pepper and stir-fry for three mins. Add the broccoli and continue to stir-fry for another five mins. Add the spinach and cook until it begins to wilt.

  • Grease a deep 1.3ltr baking dish with some margarine and spoon the stir-fried vegetable mixture evenly over the base. Place the salmon strips on top of the mixture, scatter over the lemon rind and parsley and pour over the cream. Season well.

  • Remove the peel from the potatoes and grate coarsely to make rosti potatoes. Top the salmon with the potato, season and dot over the remaining margarine.

  • Place on a baking sheet and bake for 30 mins or until the potatoes are brown and crispy. Serve with whole baby carrots, whole baby sweetcorn or sugar snaps.

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