Oven Baked Salmon with Potatoes and Tomatoes

Guten Appetit!

Difficulty: Easy

Servings: 4 - 6

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

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1.2kg Whole Salmon Fillet A Pinch Rock Salt
150g Japanese Bread Crumbs A Pinch Freshly Cracked Black Pepper
20g Garlic - Chopped Baking Paper for Lining the Tray
10g Parsley - Chopped To Garnish Micro Coriander (Optional)
15 Vine Ripened Cherry Tomatoes To Garnish Micro Shiso (Optional)
300g Baby Potatoes - Boiled and Halved To Garnish Yellow Frisee (Optional)
50g Butter - Melted


1. Preheat your oven to 200°C with the ‘Bottom Heating’ mode.

2. Mix the Japanese breadcrumbs, 10g of the chopped garlic and chopped parsley in a large mixing bowl, and set aside.

3. Boil the baby potatoes and cut them into halves.

4. Place the boiled baby potato halves, cherry tomatoes, remaining chopped garlic, the freshly cracked black pepper, the rock salt and 15g of the melted butter in a separate mixing bowl, and toss well.

5. Line a baking tray with baking paper, and place the salmon fillet on top.

6. Brush the salmon fillet with the remaining melted butter, and crust fillet evenly with the breadcrumb mixture.

7. Place the seasoned potatoes and tomatoes on the sides of the fillet and bake for about 10 minutes.

8. Then, change to ‘Top and Bottom Heating’ mode and bake for another 10 minutes.

9. Remove from oven and serve whole to enjoy!

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