From the OPR kitchen
Thinly sliced potatoes cook beneath salmon and green beans.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Salmon and potato bake
At home recipes · Family
Thinly sliced potatoes cook beneath salmon and green beans.
15 min prep · 45 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat the oven to 200°C (180°C fan). Choose a large roasting tray so the ingredients sit in a single layer.
- 2Toss potatoes with half the oil and seasoning. Roast them alone for 25 minutes. Then add salmon and green beans, drizzle with remaining oil and lemon juice, and scatter with dill. Cook for a further 15–20 minutes; the total oven time is about 45 minutes.
- 3After adding the salmon and beans, roast for 15–20 minutes. Total oven time is around 45 minutes. Check the fish temperature rather than relying on the clock.
- 4Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 5Check the vegetables are tender all the way through. Rest for 5 minutes and divide between four plates.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Add the salmon after the potatoes have had their head start. If potatoes are still firm, keep cooking them after removing the cooked fish.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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