Salmon and broccoli bake recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
serves: 4
Cost: cheap
Prep: 40 min
Cooking: 30 min
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  • Learn how to make this mouth-watering salmon and broccoli bake in no time at all thanks to our easy step-by-step recipe. It really does taste as good as it looks.

    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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