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Baked Salmon with Lemon, Broccoli & Boiled Potatoes
Recipe

Baked Salmon with Lemon, Broccoli & Boiled Potatoes

Main • Switzerland

Tender oven-baked salmon with lemon and herbs, served with steamed broccoli and boiled potatoes finished with a little olive oil–style freshness using canola oil and mustard.

Why smarter

Baking keeps the salmon moist with minimal added fat, while broccoli and potatoes make a balanced, satisfying plate with plenty of fiber and potassium.

Chef tip

For evenly cooked salmon, choose fillets of similar thickness and bake just until the center flakes; carryover heat will finish it.

Soft line

Bright, comforting, and weeknight-easy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Salmon fillets, skin on or off 600.000 g salmon fillets about 4 x 150 g
2 Lemons 2.000 piece lemon 1 sliced, 1 juiced
3 Dijon mustard 2.000 tsp Dijon mustard
4 Canola oil 2.000 tbsp canola oil divided
5 Garlic, finely grated or minced 1.000 clove garlic
6 Dried dill (or dried parsley) 1.000 tsp dried dill or 2 tbsp chopped fresh dill/parsley if available
7 Fine salt 1.000 tsp salt to taste, divided
8 Black pepper 0.500 tsp black pepper to taste
9 Waxy potatoes 800.000 g waxy potatoes e.g., Charlotte; scrubbed and halved if large
10 Broccoli 600.000 g broccoli cut into florets; peel and slice stem if using
11 Capers (optional) 1.000 tbsp capers drained

Method

  1. Heat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.
  2. Put the potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer until tender (about 15–20 minutes, depending on size).
  3. Meanwhile, mix lemon juice, Dijon mustard, 1 tbsp canola oil, garlic, dill, a pinch of salt, and black pepper.
  4. Place salmon on the tray. Brush the lemon-mustard mixture over the fillets and top with lemon slices.
  5. Bake salmon for 10–14 minutes (depending on thickness) until it flakes easily and is just cooked through.
  6. While the salmon bakes, steam the broccoli for 4–6 minutes until bright green and tender-crisp (or simmer in a small amount of water, then drain well).
  7. Drain the potatoes and let them steam-dry for 1 minute. Toss with the remaining 1 tbsp canola oil, a pinch of salt, and black pepper.
  8. Serve salmon with broccoli and potatoes. Spoon any tray juices over the fish and finish with capers if using.