Summer tray-baked salmon | Jamie Oliver recipes (2024)

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Summer tray-baked salmon

With new potatoes and seasonal veg

  • Gluten-freegf

Summer tray-baked salmon | Jamie Oliver recipes (2)

With new potatoes and seasonal veg

  • Gluten-freegf

“A go-to family staple that you can make your own with whatever veg are in season. ”

Serves 4

Cooks In45 minutes

DifficultySuper easy

BritishSalmonPotatoVegetablesMains

Nutrition per serving
  • Calories 498 25%

  • Fat 27g 39%

  • Saturates 8.5g 43%

  • Sugars 4.5g 5%

  • Salt 0.5g 8%

  • Protein 30.2g 60%

  • Carbs 30.6g 12%

  • Fibre 0g -

Of an adult's reference intake

Summer tray-baked salmon | Jamie Oliver recipes (3)

recipe adapted from

The Kitchen Garden Project

Tap For Method

Ingredients

  • 700 g new potatoes
  • 100 g runner beans
  • 100 g green beans
  • 1 large handful of yellow French beans , optional
  • 100 g podded fresh peas
  • 40 g unsalted butter
  • olive oil
  • 2 lemons
  • ½ a bunch of fresh basil , (15g)
  • 1 handful of fresh fennel tops or dill
  • 4 x 200 g salmon fillets , skin on, scaled and pin-boned

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Summer tray-baked salmon | Jamie Oliver recipes (4)

recipe adapted from

The Kitchen Garden Project

Tap For Ingredients

Method

  1. Preheat the oven to 230°C/450°F/gas 8.
  2. Half-fill a large saucepan with cold water and add a tiny pinch of sea salt. Place on a high heat and bring to the boil.
  3. Meanwhile, give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
  4. Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
  5. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
  6. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.
  7. Meanwhile, if your peas are still in their pods, pod them now.
  8. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
  9. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
  10. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
  11. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
  12. Cut the lemons in half. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
  13. Season lightly with salt and black pepper, then toss together while still warm so that the flavours are absorbed.
  14. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill. Scatter half the herbs into the tray.
  15. Carefully score the salmon fillets lightly on the skin side. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
  16. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
  17. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

Tips

This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with broad beans, asparagus or little halved cherry tomatoes. Delicious served with a dollop of yoghurt or garlic mayonnaise.

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Summer tray-baked salmon | Jamie Oliver recipes (9)

recipe adapted from

The Kitchen Garden Project

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Summer tray-baked salmon | Jamie Oliver recipes (2024)

FAQs

How long to cook salmon in the oven Jamie Oliver? ›

Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.

Is it better to bake salmon covered or uncovered? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

How does Gordon Ramsay cook salmon in the oven? ›

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

What temperature is good for salmon in the summer? ›

Unfortunately, cooking salmon to that temperature this will ruin the fish, making it taste tough, chewy, and fairly flavorless. In truth, it's best to cook salmon to between 120°F and 125°F.

Is it better to bake salmon at 350 or 400? ›

What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.

What is the secret to the best salmon? ›

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Is salmon better in foil or no foil? ›

The foil helps cook the fish faster and just all around better. Another reason is that it's a healthy way to cook fish. Yes, salmon is already a very healthy fish. But if you cook it in foil, you don't have to use a lot of oil or butter to cook it.

How does Martha Stewart bake salmon? ›

Bake the salmon at 275°F for 20 minutes, or at 300°F for 10 to 15 minutes. These oven temperatures and cook times work every time, regardless of how you season and glaze your filet of salmon, and whether the skin is on or off.

What not to do when cooking salmon? ›

5 Common Mistakes That We All Make When Cooking Salmon
  1. Not removing pin bones. Fact: Most salmon fillets have pin bones in them. ...
  2. Mistreating the skin. ...
  3. Using the wrong pan. ...
  4. Overcooking your fish. ...
  5. Reheating leftover salmon.
May 17, 2021

Should you salt salmon before cooking? ›

Salmon Seasoning With Household Spices

Salt works to slightly cure the fish before it is cooked, absorbing into the flesh of the fish to make it firm and flavorful. You can salt fish just before cooking, but for best results, salt at least 30 minutes beforehand. Use a teaspoon of salt per pound of salmon.

Should you eat salmon skin? ›

Salmon is one of the healthiest and most popular fishes to make, and if you like the skin, there's absolutely no reason to discard it. In fact, the salmon skin is known to be an excellent source of minerals, plus omega-3 fatty acids, vitamins B and D, and more nutrients.

How long should I put salmon in the oven? ›

Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

What is the best temperature to cook salmon and how long? ›

At 400°F (C), a piece of salmon takes about 10-15 minutes to bake, or until the temperature reaches 135 degrees at its thickest, most internal part. At 425°F (215°C), you'll want to aim for four to six minutes per half-inch of thickness for the most tender, buttery fillets possible.

What is the best temperature and time to cook salmon? ›

Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.

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