Recipe | One-pan salmon with smashed potatoes, romesco & satsumas

This one-pan salmon dish is all about keeping Sundays slow and simple without skimping on flavour. With smashed potatoes and my rich Hazelnut Romesco Sauce, everything bakes together, making for a no-fuss clean-up.

I love to add new season satsuma mandarins, which add a pop of citrus that really enlivens the salmon and nutty sauce. It’s the kind of meal that’s easy enough for a weeknight, but special enough to serve to guests. And if you’re really pressed for time, a dollop of store-bought sun-dried tomato pesto works just as well.

Serves 4

GF

Ingredients

600g small potatoes, sliced if there are large ones in the mix (I use Perlas)

good drizzle olive oil

salt and pepper

4 salmon fillets, skin on, each about 4cm thick

Hazelnut romesco sauce

1 tsp smoked paprika

1 tbsp black or white sesame seeds

3 satsuma mandarins, sliced in half

crème fraîche or yoghurt, to serve

fresh basil, to serve

fresh chillies, sliced, to serve (optional)

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Method

Preheat the oven to 200°C and line a roasting pan with baking paper.

Place the potatoes onto the lined pan and pour over the oil. Season generously with salt and pepper and roast until fork tender, about 25–30 minutes. Lightly crush them with a potato masher or the back of a mug and add another drizzle of oil.

Prepare the salmon by coating each fillet with the Hazelnut Romesco Sauce. Lay the fillets over the smashed potato, sprinkle with paprika and sesame seeds and tuck in the mandarins underneath.

Turn the oven up to 220°C and bake for 12–14 minutes, until the salmon is just cooked through.

Remove from the oven. Using tongs, squeeze the mandarin juice over the salmon and serve to the table with crème fraîche, herbs and fresh chillies, if using.

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More recipes from My Weekend Table — 

Kūmara gnocchi with burnt sage butter & pecorino

Roast butternut & beet salad with orange whipped feta & hazelnuts

Hazelnut romesco sauce