Salmon with New Potatoes

A simple and delicious family meal featuring salmon and new potatoes.

Allergens: contains fish. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 20g carbs · 2g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
2. Wash and scrub the new potatoes, then cut them into halves or quarters, depending on their size. Place them on the prepared baking tray, drizzle with 1 tbsp of olive oil, season with salt and black pepper, and toss to coat evenly.
3. Place the salmon fillets on the tray with the potatoes, skin-side down. Season the salmon with salt and black pepper. Cut the lemon in half and squeeze the juice over the salmon and potatoes. Add the lemon halves to the tray.
4. Trim the spring onions, then chop them into 1cm pieces. Sprinkle the spring onions over the salmon and potatoes.
5. Place the tray in the preheated oven and bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and golden.
6. While the salmon and potatoes are baking, place the plain flour in a small bowl. Add a pinch of salt and black pepper, then stir to combine.
7. Once the salmon and potatoes are done, carefully remove the tray from the oven. Transfer the salmon fillets to a clean plate and set aside. Increase the oven temperature to 220°C (200°C fan).
8. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until they are crispy and golden. Keep an eye on them to prevent burning.
9. While the potatoes are crisping, heat 1 tbsp of vegetable oil in a small frying pan over medium heat. Add the flour mixture and cook, stirring constantly, for 1-2 minutes, or until the flour turns a light golden colour.
10. Gradually add 200ml of cold water to the pan, whisking continuously to prevent lumps from forming. Cook the sauce for 2-3 minutes, or until it thickens slightly. Season with salt and black pepper to taste.
11. To serve, divide the crispy potatoes among four plates. Place a salmon fillet on top of each portion of potatoes. Spoon the sauce over the salmon and potatoes, and serve immediately.

Tips

• To make this dish cheaper, you can substitute the salmon with a more affordable fish like cod or haddock.
• To batch-cook and portion this dish for the week, cook the salmon and potatoes as instructed, then let them cool completely. Portion them into airtight containers and store in the fridge for up to 2 days, or in the freezer for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 180°C (160°C fan) for 10-15 minutes, or until heated through.
• To reheat this dish safely, ensure it is steaming hot throughout before serving. Reheat only once, and do not refreeze once defrosted.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• New potatoes · about 500g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato.
• Lemon · about 900g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Tuna Nicoise Salad, Pancakes with lemon and sugar.
• Spring onions · about 100g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Plain flour · about 1.491kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).