Spiced roast salmon with vegetables and Basbas chilli & lemon

Serves 2


500g Marris Piper potatoes, cut into rounds

2 tbsp olive oil

1 tbsp fish spices (see below)

1 courgette, sliced

1 shallot, thinly sliced

2 handfuls of cherry tomatoes, halved

40g pitted Kalamata olives

1 tbsp capers

1 tbsp red wine vinegar

2 skin-on salmon fillets

For the fish spices:

½ tsp onion powder

½ tsp garlic powder

½ smoked paprika

½ dried parsley


Preheat the oven to 200C.

Place the potatoes in a large baking tray, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and half the fish spices. Toss to combine, then bake for 10 mins until starting to soften. Remove from the oven, leaving the oven on.

Using a large bowl combine the courgette, shallot, cherry tomatoes, olives, capers, vinegar, and a good drizzle of olive oil. Season with salt and pepper and carefully add to the other side of the tray next to the partially roasted potatoes; arrange in an even layer. Roast for 10 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on.

Season the fish fillets on both sides with salt, pepper, and enough of the fish spices to coat. Carefully place on top of the roasted vegetables and roast for 10 minutes, until the fish is cooked through. Serve the fish over the roasted vegetables and potatoes. Drizzle with as much Basbas chilli sauce as you like.