Keep it tender
Cook seafood only until it turns opaque and flakes easily; a little residual heat will finish it without drying it out.
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Salmon with Mashed Peas and Roasted Potatoes
Baked salmon with creamy mashed peas, golden roasted potato chunks and a fresh parsley chimichurri. A satisfying dinner with simple ingredients.
Total time50 min
Calories550 kcal
Protein35g
Serves1
Step by step
Method
- 01
Roast potatoes: Preheat the oven to 200°C. Cut the potatoes into small chunks, parboil for 5 minutes, drain well and spread on a lined baking tray. Roast for 25–30 minutes, turning halfway, until golden and tender.
- 02
Mash peas separately: Cook the peas until tender, drain and mash with the ghee, salt and pepper. Keep warm.
- 03
Bake Salmon: Preheat oven to 200°C (400°F). Place salmon on a baking sheet, season with salt, pepper, and lemon juice. Bake for 12-15 minutes until cooked through.
- 04
Make Chimichurri: In a small bowl, mix olive oil, chopped parsley, oregano, minced garlic, lemon juice, and a bit of apple cider vinegar.
- 05
Serve: Plate the salmon with mashed peas and roasted potatoes, drizzle with chimichurri and garnish with lemon slices.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Get crisp edges
Let excess steam escape before the final bake or air-fry; a dry surface gives potatoes their best golden finish.
Make it your own
Use the vegetables you already have and keep the same cooking method; this recipe is flexible enough for practical substitutions.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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