Winter Salmon and Dill Bake

The nights are getting shorter, it’s getting colder, the kids are back to school and no doubt they are starving when they walk in the door! Why now try out this salmon bake with fluffy roast potatoes, zesty lemon and crunchy snap peas! It’s all done in one tray so clean up is minimal and 1 serving only contains 403Kcals!

Salmon and Dill Bake

Serves 4


500g floury potatoes, such as Desiree or King Edward, peeled and cut into 2cm cubes

2 tablespoons olive oil (if you want to cut out fats use the oil 1 kcal spray)

Salt and freshly ground black pepper

2 red onions, thinly sliced into rings

4 skinless and boneless salmon fillets

300g sugar snap peas

200g cherry tomatoes

Finely grated zest and juice of 1 lemon

A large handful of fresh dill, roughly chopped


Preheat your oven to 190°C/170°C Fan/Gas 5. Put the potatoes in a large roasting tray, drizzle olive oil over OR spray with low calorie cooking spray and mix and season well. Roast for 15 minutes, scatter over the onions and roast for a further 12-15 minutes.

Turn up your oven to 220°C/200°C Fan/Gas 7. Nestle the salmon fillets, sugar snap peas and cherry tomatoes between the potatoes and onions. Drizzle over the lemon juice, sprinkle with the zest and dill, and season with black pepper.

Roast for a further 8-10 minutes, or until everything is cooked through and the salmon is lightly golden.