Lemon Garlic Salmon & Potatoes

Make it tonight.

1. Start the potatoes

   Heat the oven to 220°C conventional / 200°C fan (425°F). Toss the potato chunks on a large rimmed baking tray with 1 tbsp oil and half the salt and pepper. Spread in one layer and roast for 20 minutes.

2. Mix the lemon garlic oil

   Meanwhile, finely zest the lemon and squeeze out 1 tbsp juice. Mix the zest and measured juice with the remaining 1 tbsp oil, garlic, oregano and remaining salt and pepper. Cut the rest of the lemon into wedges. Pat the salmon dry.

3. Add salmon and broccoli

   Turn the potatoes and push them to one side. Add the broccoli and toss it with half the lemon garlic mixture. Place salmon skin-side down in the remaining space and spoon over the rest of the mixture. Keep everything in a single layer.

4. Roast and serve

   Roast for 12–15 minutes, or until the thickest part of the salmon reaches 63°C (145°F), the potatoes are tender and the broccoli is cooked. Timing varies with fillet thickness; remove the salmon if it finishes first and give the vegetables more time if needed. Serve with the remaining lemon wedges.

Make it yours.