Roast salmon and potatoes with preserved lemon aioli
Serves: 4
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Roast salmon and potatoes with preserved lemon aioli
Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour
Serves: 4
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
785Kcal
Fat
51gr
Saturates
8gr
Carbs
41gr
Sugars
4gr
Fibre
7gr
Protein
36gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1kg salad potatoes
- 5 tbsp extra-virgin olive oil
- 1⁄2 x 20g pack fresh thyme, leaves only
- 8 unpeeled garlic cloves
- 2 lemons
- 2 tsp fennel seeds
- 1⁄2 tsp sea salt flakes
- 1 x 600g salmon fillet joint
- 150g mixed pitted olives
- 75g light mayonnaise
- 2 tbsp Greek-style yogurt
- 1 large or 2 small preserved lemons
- steamed Tenderstem broccoli, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Halve the potatoes and toss with 2 tablespoons of oil, half the thyme, seasoning and 6 unpeeled garlic cloves. Spread out on a large shallow roasting tray. Grate the zest from one of the lemons and set aside. Halve both the lemons and add three lemon halves to the tray of potatoes, cut-sides down. Roast for 15-20 minutes, then remove the caramelised lemons and the softened garlic and set these aside. Continue to roast the potatoes for a further 10 minutes or so until golden and almost tender.
- Remove the tray from the oven and reduce the oven temperature to 120°C, fan 100°C, gas 1⁄2 (you can leave the door open for a few minutes to help the internal temperature drop more quickly).
- Peel the remaining 2 garlic cloves and add to a pestle and mortar with the fennel seeds, salt flakes, reserved lemon zest and the rest of the thyme; crush everything to a coarse paste. Mix in 3 tablespoons of olive oil and some freshly ground pepper and spread this over the salmon fillet joint.
- Scatter the olives in with the potatoes then make room to lay the salmon on the roasting tray. Cook at the lower temperature for 15-20 minutes until the salmon flakes easily with a fork (it may still look a little translucent due to the low cooking temperature, but if it flakes then it is ready).
- Meanwhile, squeeze the soft roasted garlic into a bowl and mash together with the mayonnaise and yogurt. Halve the preserved lemon(s) and scrape out the flesh and seeds. Finely chop the soft lemon rind and mix this through the garlic mayo, adding seasoning and a squeeze of lemon juice to taste.
- Squeeze the roasted lemons over the salmon and serve with the preserved lemon aioli and potatoes, with some Tenderstem broccoli.
