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Spicy Tuscan Salmon

Posted by John Reed on 17th June 2021

Approx. 3-4 Portions


4 x Salmon Fillets (Deboned & descaled)

Roasted Vegetables

240g/8.4oz x Cooked artichoke hearts (Cut into quarters)
284g/10oz x Baby cherry tomatoes (Cut in half)
2 x Garlic cloves (Peeled & grated)
2tbsp x Vegetable oil
2tbsp x Paprika
1tbsp x Cayenne pepper
1 tsp x Ground cumin
1/2 x Lemon juice
1/2tsp x Cracked black pepper
2 Pinches x Natural sea salt

Roasted Potato Slices

2 – 3 x Large Maris piper/Russet potatoes (Washed and skins on)
2 x Garlic cloves (Peeled & grated)
1 Sprig x Fresh thyme
2 tbsp x Vegetable oil
1 Pinch x Natural sea salt


1 x Small white onion (Peeled & diced)
6 x Garlic cloves (Peeled & grated)
30g/2tbsp x Unsalted butter
1 Sprig x Thyme leaves
1tsp x Paprika
1tsp x Cayenne pepper
2tsp x Chili powder
1/2 x Lemon juice
85g/3oz x Baby spinach (Washed)


20g/0.7oz x Fresh Parmesan (Finely grated)


1) Preheat the oven to 180c/350f. Place all the ingredients for the roasted vegetables into a roasting tray and mix well with your hands until they are all evenly coated. Place into the oven and cook for 30 minutes.

2) Wash the potatoes and leave the skins on. Also using a sharp knife cut the potatoes width length about 1cm thickness. Place the potato slices into a saucepan and cover with water. Place on the stove on to a high heat and once boiling cook for 5 – 10 minutes until the slices soften but still hold their shape. Take off the heat and drain off into a colander. Once drained place into a roasting tray, in addition add the thyme, grated garlic cloves, oil and the salt. Carefully mix until the potato slices are coated. Place into the oven to roast for 40 minutes until golden and crispy.

3) Wash the spinach and drain in a colander and set aside for later. Prepare the salmon and make sure there are no scales or bones in the fillets. Place a large non stick pan onto a medium high heat. Season each salmon skin and add a tablespoon of vegetable oil to the pan. Then once the pan is hot, place each salmon fillet skin side down into the pan. Cook for 5 – 7 minutes on the skin until crispy, then flip over and cook for a further 5 minutes. Take the salmon out of the pan and onto a plate to rest. While the pan is still on the stove turn down to a medium heat and add a tablespoon of vegetable oil. Next add the diced onions, garlic and thyme leaves to the pan. Cook out for 2 – 3 minutes then add the spices to the pan. Next add the cream and simmer for 5 minutes until the sauce has thickened. Next the roasted vegetables to the pan, followed by the salmon fillets. Gently baste the cream over the salmon fillets then take off the stove.

4) Place the roasted potato slices onto a plate followed by the roasted vegetables and the salmon. Finish with the sauce and grating a small amount of Parmesan over the top.


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