> Skip to content

Recipe  •  23 September 2020

 

One-pan salmon with zucchini and potato wedges

So easy to whip together, this one-pan meal has dinner on the table in 30 minutes!

Serves: 2 adults and 2 littles

Time: 30 minutes

Ingredients:

  • 3 salmon fillets, about 120g (4oz) each
  • 450g (1lb) potatoes
  • 1 tbsp garlic-infused olive oil
  • 2 small courgettes (zucchini)
  • 4 large garlic cloves
  • 1 lemon
  • 30g (1oz) unsalted butter or dairy free spread*
  • freshly ground black pepper
  • large baking tray, lined with non-stick baking paper


​Preheat the oven to 200°C fan (220°C/425°F/Gas 7) and take the fish out of the fridge to come up to room temperature.

Peel the potatoes, cut in half lengthways, then cut into 1.5cm (1/2in) wide wedges. Place onto the lined baking tray, ensuring they are evenly spaced, drizzle the oil over the wedges and place in the top of the oven.

While the potatoes cook, cut the courgettes in half, then each half into quarters lengthways. After 5 minutes of the potatoes cooking, remove the tray and use a spatula to flip the spuds. Add the zucchini slices and the garlic cloves (still with their skin on) and return to the oven for another 5 minutes.

Meanwhile, cut the lemon in half, then cut three nice thin slices from the edge of each half. Squeeze the juice of the remaining lemon into a microwave bowl, then add the butter and a good grinding of black pepper, and microwave on high for 40 seconds to melt the butter. 

Once the zucchinis have had 5 minutes and the potatoes 10 minutes, take the tray out of the oven, flip everything and evenly spread out again. Allow a space in the centre of the tray for the salmon, and place the fillets skin-side down onto the tray. Pour the lemon butter over the fish, and place the lemon slices over the salmon. 

Put the tray back in the oven for 15 minutes until the fish has cooked fully all the way through. To check this, the salmon should have turned a light pink, easily separate with gentle pressure and when you flake the largest section it should be the same light pink all the way through. 

NUTRITION NOTE

Salmon is packed full of essential omega-3 fatty acids and is a fantastic source of protein. A great fish to serve to baby as it flakes away really easily and is super soft, making it much easy for baby to give it a go.


What Mummy Makes Rebecca Wilson

130+ simple recipes, all suitable from 6 months old, for weaning your baby with the foods you and your family love to eat too!

Buy now
Buy now

More features

See all recipes
Recipe
Keto air fryer lemon pound cake

“Pound” cake comes from using a pound each of four ingredients, but Aaron Day shows how to get the same buttery-rich texture without the sugar and extra carbs in this delicious keto air fryer recipe.

Recipe
Plum pudding

So-named because it contains prunes, this is a classic Christmas dish, here using butter instead of the traditional beef suet.

Recipe
Christmas fruit mince pies

The fruit mince in this recipe is quick to prepare and needs no time to mature, making these an easy festive treat to bake.

Recipe
Sourdough starter

Learn how to make your own sourdough starter with James Strawbridge. 

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Stuffed aubergine in curry and coconut dal

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Recipe
Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Recipe
Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Recipe
'Triple threat' chocolate brownies

People have requested this recipe the most after hearing about it in the Ed Sheeran episode.

Recipe
Chickpea cookie dough bites

Cookie dough, but it's healthy? Yep. We play to win the game.

Recipe
Toasted marshmallow and rhubarb cake

An epic celebration cake topped with decadent marshmallow icing.

Recipe
Banana ice cream cheesecake

A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!

Looking for more recipes?

See all recipes