HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Salmon
Oven-Baked Salmon

Oven-Baked Salmon

with Pesto Potatoes

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This fresh dish is perfect for the cooler months: baked potatoes and a salmon fillet are hearty enough to satisfy on a cold night, so you’ll be warmed right down to the tips of your toes. Don’t worry though, because baby spinach and a perfect pesto inject plenty of freshness and flavour to this dish as well.

Allergens:FishMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g


2 fillet


(ContainsFishMay be present Crustacea, Milk, Soy)

1 bunch


½ bag

baby spinach leaves

2 tbs

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2450 kJ
Fat30.5 g
of which saturates4.5 g
Carbohydrate28.5 g
of which sugars1.8 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium236 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled). Chop the broccolini into thirds and wash the baby spinach.


Place the potato on one prepared oven tray and toss in the olive oil. Season with salt and pepper and roast in the oven for 40-45 minutes or until tender and golden. Place the salmon fillets on another prepared oven tray and season with salt and pepper. Add to the oven for the last 10-12 minutes of the potatoes cooking time or until cooked to your liking. Please note cooking times may vary slightly depending on your oven.


Meanwhile, bring a small saucepan of water to the boil. Add the broccolini to the saucepan and cook for 2 minutes, or until just soft. Drain.


Transfer the hot potato to a bowl and add the baby spinach and broccolini. Toss so that the hot potato and broccolini begins to wilt the baby spinach slightly. Add the traditional pesto and toss to coat well. Season to taste with salt and pepper.


To serve, divide the pesto potato salad, broccolini and baked salmon between plates.