Skip to main content
Oven Baked Salmon and Warm Tomato Salsa
Oven Baked Salmon and Warm Tomato Salsa

Oven Baked Salmon and Warm Tomato Salsa

with Rosemary Potatoes and Pesto Baby Leaf Salad

This Oven Baked Salmon and Warm Tomato Salsa is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Fish

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Dried Rosemary

½

Lemon

1

Medium Tomato

1

Garlic Clove**

32

Fresh Pesto

(Contains: Milk)

2

Salmon Fillets

(Contains: Fish)

50

Baby Leaf Mix

Not included in your delivery

1

Olive Oil for the Dressing

1

Olive Oil for the Salsa

Nutritional information

Energy (kcal)581 kcal
Energy (kJ)2431 kJ
Fat30.9 g
of which saturates5.5 g
Carbohydrate46.3 g
of which sugars5 g
Protein26.8 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Zester
Garlic Press
Baking Paper
Paper Towel
Pan

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, zest and halve the lemon. Chop the tomatoes into 1cm chunks. 

Peel and grate the garlic (or use a garlic press).

Put the pesto into a medium bowl and add a squeeze of lemon juice. Mix in the olive oil for the dressing (see pantry for amount), then set aside.

 

Fish Time
3

Pat the salmon dry with kitchen paper. Season with salt and pepper. Lay the fish skin-side down, onto a lined baking tray.

When the potatoes have 12 mins left, bake the fish on the middle shelf for 10-15 mins until cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make your Tomato Salsa
4

Meanwhile, pop a frying pan on medium heat and add the olive oil for the salsa (see pantry for amount). 

Once hot, add the chopped tomato and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

Finish Off
5

When everything's ready, add the baby leaves to your pesto dressing and toss to coat.

Serve
6

Transfer the salmon to your plates and spoon over the warm tomato salsa.

Serve with the rosemary potatoes and pesto salad alongside.

Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Szechuan Glazed Duck Breast Donburi

Szechuan Glazed Duck Breast Donburi

with Pickled Carrot and Garlic Jasmine Rice
French Dip Inspired Steak Sandwich

French Dip Inspired Steak Sandwich

with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad
Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce, Garlic Asparagus and Peas
Smoky Chipotle Pulled Chicken Tagliatelle

Smoky Chipotle Pulled Chicken Tagliatelle

with Garlic Baguette and Peas
Crispy Sesame Chicken Schnitzel

Crispy Sesame Chicken Schnitzel

with Miso Mushroom Rigatoni and Smacked Cucumber Salad
Sticky Mustard Pork Belly and Red Wine Jus

Sticky Mustard Pork Belly and Red Wine Jus

with Dauphinoise Potatoes, Asparagus and Tenderstem®
Honey-Miso Tenderstem® Poke Rice Bowl

Honey-Miso Tenderstem® Poke Rice Bowl

with Sambal Charred Corn, Avocado and Peanuts
Creamy Lemon Rigatoni and Roasted Broccoli

Creamy Lemon Rigatoni and Roasted Broccoli

with Chilli and Garlic Pangrattato
One Pot Korma Spiced Sweet Potato Dal

One Pot Korma Spiced Sweet Potato Dal

with Baby Spinach and Naan Bread
Creamy Spinach and Aubergine Veggie Lasagne

Creamy Spinach and Aubergine Veggie Lasagne

with Pesto, Cheese, Onion and Wild Rocket
Speedy Chicken Noodles

Speedy Chicken Noodles

with Green Beans and Bell Pepper
Gochujang Glazed Pork Meatballs

Gochujang Glazed Pork Meatballs

with Sesame Chips and Carrot Salad
Butterflied Chicken and Romesco Yoghurt Sauce

Butterflied Chicken and Romesco Yoghurt Sauce

with Roasted Potato Chunks and Green Bean Salad
Sweet and Sticky Chicken on Rice

Sweet and Sticky Chicken on Rice

with Bell Pepper, Young Pea Pods and Onion
Family Favourite Cheddar Cheeseburger

Family Favourite Cheddar Cheeseburger

with Wedges, Baby Gem and Roasted Garlic Slaw
Tandoori Chicken Loaded Naan

Tandoori Chicken Loaded Naan

with Sweet Potato Chips, Tomato Salad and Cucumber Raita
Mexican Style Roasted Veg Salad

Mexican Style Roasted Veg Salad

with Garlic Croutons and Greek Style Cheese
Lebanese Style Baked Meatballs in Tomato Sauce

Lebanese Style Baked Meatballs in Tomato Sauce

with Spinach, Couscous and Parsley
Speedy Thai Inspired Pork Noodles

Speedy Thai Inspired Pork Noodles

with Stir-Fried Pepper and Carrot Ribbons
Roasted Mediterranean Style Veg Loaded Naan

Roasted Mediterranean Style Veg Loaded Naan

with Greek Style Cheese, Pesto and Baby Leaf Salad