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Oven Baked Salmon

Oven Baked Salmon

with Black Garlic Sauce, Veggies and Roasted Potatoes

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3.6 / 4 Ratingout of 130 ratings
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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!

Preparation Time40 minutes
Difficulty levelLevel 2
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 clove

Black Garlic Cloves

2 unit(s)

Salmon fillet


1 sachet

Balsamic Vinegar


1 sachet


1 pot(s)

Mustard Seeds

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
Energy (kJ)1950 kJ
Energy (kcal)466 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate43 g
of which sugars13.0 g
Protein31 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Slotted Spoon
Frying Pan
Instructionsarrow up iconarrow up icon
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Roast the Potatoes
Roast the Potatoes

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.

Prep the Veggies
Prep the Veggies

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

Roast the Salmon
Roast the Salmon

Once the potatoes have been cooking for 15 mins, remove from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray next to the potatoes, skinside down. Season with salt and pepper. Use a second tray if your first tray is overcrowded! Roast the salmon and potatoes for another 15 mins. TIP: The fish is cooked when the centre is opaque. Once ready, remove and cover with foil to keep warm.

Make the Sauce
Make the Sauce

Meanwhile, heat a drizzle of oil in a 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.

Steam-Fry the Veggies
Steam-Fry the Veggies

Heat 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 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 some foil) and steam-fry until the veggies are tender, 5-6 mins.

Finish and Serve
Finish and Serve

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 leaves through the potatoes and serve them next to your medley of salmon and veg. Enjoy!