Salmon, Broccoli and Potato Bake
This Salmon, Broccoli and Potato Bake is so simple to make, you’ll want it on repeat. It’s great to tuck into as a family meal, or as a vibrant lunch box filler. We’ve used reduced-fat crème fraiche and Parmesan to add the perfect balance of cheesy flavours without ramping up the calories. Add a squeeze of lemon and dig in!
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NutritionPer Serving
- Calories436
- Carbs30g
- Protein25g
- Fat22g
- Saturates9.7g
- Sugars7.5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Easy to make, low in calories and packed with flavour, this Salmon, Broccoli and Potato Bake is everything you need in a midweek wonder. It’s the perfect light meal to finish the day, with crispy wedges, broccoli, asparagus, onion and tender chunks of salmon.
It’s so light and fresh, it works just as well plated up for dinner with a side salad, as it does portioned into airtight containers for healthy lunches throughout the week. Those home-baked potato wedges will always leave you feeling nice and full.
The quantities of ingredients in this recipe make quite a dry bake, but if you prefer your bakes a little ‘saucier’ you can add some more crème fraiche. Don’t forget to count those extra calories, if you’re keeping track.
What diets is this Salmon, Broccoli and Potato Bake suitable for?
This Salmon, Broccoli and Potato Bake recipe is suitable for gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Salmon, Broccoli and Potato Bake?
You don’t need ANY special ingredients to make this simple Salmon, Broccoli and Potato Bake.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
You can add a fish stock cube to the water for the potatoes and broccoli for some extra flavour if you like.
You could also cook the potato wedges in the microwave for 10 minutes if you prefer.
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‘Super easy to prepare and really tasty. Will definitely be having this again and again!’
How many calories are in this Salmon, Broccoli and Potato Bake?
This Salmon, Broccoli and Potato Bake is included in our Weekly Indulgence category because it contains just 436 calories per portion. For more delicious dishes all under 500 calories, take a look at other Weekly Indulgence recipes!
This Salmon, Broccoli and Potato Bake recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
Add the potato wedges to a pan of salted cold water, bring to the boil then lower the heat and cook for 5-8 minutes. The wedges should be soft when stabbed with a knife but still holding their shape.
Step 3
Place the broccoli florets into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5-8 minutes, the broccoli should be softened but still quite firm.
Step 4
In a large bowl mix together the potato wedges, broccoli, onion, asparagus tips and crème fraiche.
Step 5
Season to taste with salt and pepper, then tip into an ovenproof dish.
Step 6
Place the salmon chunks on top of the mix, season and sprinkle over the Parmesan and put it in the oven for 20 minutes or so.
Step 7
When the salmon is cooked through and vegetables soft, remove the dish from the oven and serve with an accompaniment of your choice!
What could I serve with this Salmon, Broccoli and Potato Bake?
This Salmon, Broccoli and Potato Bake makes for a gorgeous grab-and-go lunch. Here are some more slimming-friendly lunch box fillers:
How do you know when Salmon, Broccoli and Potato Bake is cooked?
Cook in the oven for 20 minutes. When the salmon is cooked, check its piping hot and vegetables are cooked through before serving.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Salmon, Broccoli and Potato Bake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salmon, Broccoli and Potato Bake in the fridge for approximately 3 days or so.
Can I freeze Salmon, Broccoli and Potato Bake?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re stashing your leftovers away.
How do I reheat Salmon, Broccoli and Potato Bake?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Stir, then cook for a further 5-7 minutes until piping hot.
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Salmon, Broccoli and Potato Bake
This slimming-friendly Salmon, Broccoli and Potato Bake is great to tuck into as a family meal, or as a vibrant lunch box filler.
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Prep Time
20 MINS
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Cook Time
25 MINS
- KCals 436
- Carbs 30G
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Instructions
- Preheat the oven to 200°C.
- Add the potato wedges to a pan of salted cold water, bring to the boil then lower the heat and cook for 5-8 minutes. The wedges should be soft when stabbed with a knife but still holding their shape.
- Place the broccoli florets into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5-8 minutes, the broccoli should be softened but still quite firm.
- In a large bowl mix together the potato wedges, broccoli, onion, asparagus tips and crème fraiche.
- Season to taste with salt and pepper, then tip into an ovenproof dish.
- Place the salmon chunks on top of the mix, season and sprinkle over the Parmesan and put it in the oven for 20 minutes or so.
- When the salmon is cooked through and vegetables soft, remove the dish from the oven and serve with an accompaniment of your choice!
Recipe notes
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10 comments
See what others have to say
Emilia SamsSaturday 14th May 2022
First time for us and it was superb. Excellent meal and nice and easy which is a bonus. Thank you.
HollyMonday 16th May 2022
Hey Emilia, we are so glad to hear you enjoyed this recipe!
TonyMonday 2nd August 2021
This was a very tasty dish – lovely flavours! Salmon and broccoli always go well together but the creme fraiche and dusting of parmesan add extra dimensions.
HollyTuesday 3rd August 2021
Hey Tony, thanks so much for your message we are so glad to hear you enjoyed this recipe!
Rachael BMonday 4th January 2021
Could you use frozen salmon with this?
SharonTuesday 5th January 2021
Hi Rachael, yes, you could use frozen salmon in this recipe. Just make sure you defrost it thoroughly in the fridge and drain off any liquid before using it in the recipe. Hope this helps. Thanks for your question and hope you like the recipe.
LesleyMonday 29th July 2019
Is thar leeks i can see? They ate not on the recipe!!!’
Emma TWednesday 25th September 2019
Hi Lesley,
There are no leeks in the picture or recipe – think you can see some pieces of broccoli and slices of asparagus ????
Adelle RobyFriday 31st August 2018
Hi there, I’m trying to get more fish into our diet! Can you freeze this meal? Thanks x
Michele MundayWednesday 25th July 2018
I made this today, it went done well with the family, definitely one of my favourite recipes. Thank you
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