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Oven-Baked Salmon

Oven-Baked Salmon

with Black Garlic Sauce, Veggies and Roasted Potatoes

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We love good Oven-Baked Salmon & Black Garlic Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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)

Salad Potatoes

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Black Garlic Cloves

2 unit(s)

Salmon Fillet


1 sachet

Balsamic Vinegar


½ sachet


1 pot(s)

Yellow Mustard Seeds


1 pack(s)

Tenderstem® Broccoli

15 grams



Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1826 kJ
Energy (kcal)437 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate41 g
of which sugars10.0 g
Protein29 g
Salt0.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!) and pop them on a baking tray in a single layer. Drizzle with a little oil and season with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven until starting to crisp, 15 mins.


Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Finely chop the black garlic.


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 next to the potatoes, skin-side down. Season with salt and pepper. Use a second tray if your first is overcrowded! Roast the salmon and potatoes for another 15 mins. IMPORTANT: The fish is cooked when the centre is opaque.Once ready, remove and cover with foil to keep warm.


Meanwhile, heat a splash of oil in a saucepan on medium heat. Add the shallot and cook until soft, 5-6 mins. Add the black garlic and cook for 2 mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then stir in the honey (see ingredients for amount) and half the parsley. Pour in the water (see ingredients for amount) and season with salt and pepper. Simmer, stirring, until thickened slightly, 4-5 mins. Take off the heat and set aside.


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 tenderstem broccoli to your pan. Season with salt and 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.


Warm up the sauce and stir in the butter so it melts. Spoon it onto your plate then arrange the tenderstem on the plate and top with the salmon. Toss the remaining parsley through the potatoes and serve them next to the salmon and veggies. Enjoy!