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Oven Baked Salmon

Oven Baked Salmon

with Black Garlic Butter Sauce, Steam-Fried Veggies and Roasted New Potatoes

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If you've never tried black garlic before, here's the perfect recipe. Black garlic is traditionally used in Asian cuisine and is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind, which makes it the perfect ingredient for the sauce accompanying flaky, oven-baked salmon. We hope you love it as much as we do!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

5 unit(s)

Black Garlic Cloves

2 unit(s)

Salmon Fillet


1 tbsp

Balsamic Vinegar


1 tbsp


1 tsp

Mustard Seeds


1 pack(s)

Sugar Snap Peas

1 pack(s)

Tenderstem® Broccoli

15 grams

Unsalted Butter


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate51 g
of which sugars16.0 g
Protein36 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Halve the new potatoes (no need to peel) and pop them on a lined baking tray. TIP: Make sure they are in a single layer so they can get crispy. Drizzle with a little oil and sprinkle with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven for 15 mins.


Halve, peel and slice the shallot into thin half moons. Pick the parsley leaves from their stalks. Finely chop both but keep them separate. Squash the black garlic under the blade of a knife (it will break up more once cooked).


Once the potatoes have been cooking for 15 mins, remove them from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray, skin-side down. Season with salt and black pepper. Use a second tray if you need to - you don't want overcrowding! Roast the salmon and potatoes for another 15 mins. TIP: The fish is cooked when the centre is opaque. Once ready, remove and coverwith foil to keep warm.


Meanwhile, put a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 6 mins. Add the black garlic and cook for 2 more mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then add the honey and parsley stalks. Stir and pour in the water (amount specified in the ingredient list). Simmer until syrupy, 5 mins. Take off the heat and set aside.


Put a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to pop, then add the sugar snaps and broccoli to your pan. Season with salt and black pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or foil) and steam-fry until the veggies are tender, 5-6 mins.


Warm up your sauce and stir in the butter so it melts. Spoon it onto your plate (in a semicircle sweep if you want to be fancy). Arrange the veggies on the plate and top with the salmon. Toss the parsley through the potatoes and serve them next to your medley of salmon and veg. Enjoy!