Preheat the oven to 200 °C (180 °C fan) and cut the potatoes into even wedges. Toss with olive oil, salt and pepper and bake for 15–20 min until golden brown.
Finely chop the dill and parsley and crush the garlic. Stir everything together with the lemon juice, olive oil, salt and pepper into a fragrant herb paste.
Pat the salmon dry and place it in a shallow baking dish. Spread the herb paste evenly over the top.
Put the salmon in the oven with the potatoes and bake everything together at 200 °C for another 12–15 min. The salmon is done when it's still slightly translucent to pale pink inside (in pregnancy, cook it right through).
Take the tray out of the oven and let the salmon rest briefly. That way the potatoes stay crisp and the fish stays juicy.
Arrange the golden roast potatoes and herb salmon on plates and serve straight away.
Good to know
A meal like this is little effort but still feels really good. Crisp outside, soft inside, plus a juicy fillet with fresh seasoning.
Swaps
Salmon → trout (similar protein content, also with omega-3 fatty acids). Potatoes → sweet potatoes (more beta-carotene, a little more fibre). Parsley → chives (milder, also provides vitamin K). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats).
Allergens
Contains fish; good for children if the salmon is fully cooked and checked for bones, and in pregnancy salmon should always be cooked right through.
