Spring Salmon Roast

Getting my hands on wild caught Salmon is quite rare because it can’t be conveniently bought as opposed to farmed, which is more widely available. I go for wild because it’s more nutritious; it has half the amount of saturated fat, contains more calcium, Iron and zinc, and less salt. So when I do lay my hands on a large wild-caught fillet, I really put in a lot of TLC.

It’s such a delicious fish to eat; I love to make this when we have a family feast because everyone loves how well it turns out. Apart from how delectably tasty it is, it’s incredibly nourishing inside out. It’s not heavy on the stomach, and you really do notice a difference, if you have it regularly, in your skin and hair. Being enriched with Omega-3’s and Iron it honestly leaves you feeling and looking gorgeous.

In this recipe, I’ve laid it over semi roasted starchy and fibrous vegetables that infuse their flavours perfectly into the fish. The spices I’ve coated the whole goodness in plays a huge role in the ultimate bursting flavours of the entire dish, so be generous!






1 large Salmon Fillet (800g)

4 baby/medium potatoes, halved

1 broccoli head, into florets

Handful asparagus stalks

Handful small shallots, whole

2 courgettes, roughly chopped

1/2 garlic head, whole

1 large red onion, thinly sliced

1/2 lemon, thinly sliced

1 tbsp pitted olives


Vegetable seasoning: 

1 tbsp ground paprika

1 tbsp dried rosemary

1 tsp cumin

1 tbsp tamari

2 tsp black pepper

2 tbsp coconut oil, melted

2 tbsp water


Fish seasoning: 

2 tsp black pepper

1 tsp cayenne chilli pepper

1 tsp paprika

1/2 garlic head, minced

Juice of 1 lemon

2-4 tsp himalayan salt, or to taste



Pre-heat the oven to 200C. Place the asparagus, broccoli, potatoes, whole shallots, whole garlic into a deep baking dish/tray and coat it all with paprika, rosemary, cumin, tamari, black pepper, coconut oil, salt and water. Toss everything together and place into the oven for 25 minutes.


Meanwhile, place your salmon fillet in a large tray for marination. Coat the salmon with its seasoning, making sure it’s all evenly covered.  Score the (back of the) salmon skin diagonally, creating 4 deep pockets and stuff each pocket with the pitted olives. Place one lemon slice into each pocket and sprinkle over all the sliced red onion.

Remove the semi roasted vegetables from the oven. Place the salmon fillet, skin side up, over the vegetables and put into the oven again. Allow to roast for 40 minutes more. Increase the oven heat to 250C for the last 20 minutes.


Remove from the oven once the flesh is very pale pink and the edges are looking golden brown. Serve and enjoy!






Sarah's Cookery

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