Spring Sunday Salmon with Rosemary Roast potatoes

Salmon is one of the best meats you can eat, healthwise. Salmon has an unusually high omega-3 fatty acid content. It is normal for 4 ounces of salmon to contain at least 2 grams of omega-3 fats – more than the average U.S. adult gets from all food over the course of several days. This omega-3 fat comes in two forms: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). However, salmon is also rich in other properties, such as vitamin D and selenium, each of which have their own powerful health benefit. Cooking salmon is not hard at all, if you take the necessary precautions to prevent it from drying out, because dry salmon, to me, is worse than dry chicken breast, which is already really bad. I like to eat salmon with some rosemary and garlic roast potatoes and a delicious Turkish carrot and purple cabbage salad.


  • 2 salmon steaks
  • 8 small new potatoes
  • 1 medium-sized carrot
  • 1/4 of a small purple cabbage
  • 1 medium-sized and 1 small lemon
  • 2 heaped tablespoons sultanas
  • extra virgin olive oil
  • 5 cloves of garlic
  • 1 1/2 cups white wine
  • 1 heaped teaspoon dill
  • 2 heaped teaspoons rosemary
  • 1 teaspoon rice  vinegar
  • sea salt and black pepper



For the Salmon:

  1. Marinate the salmon in the white wine, the juice of 1 lemon,  the dill, 1 finely chopped garlic clove, 2 tablespoons of olive oil and 2 tablespoons of sea salt. Cover with aluminium foil and leave to set for 30 minutes.
  2. Place the salmon in the oven and heat to 200C. Do not remove the aluminium foil as yet.
  3. After 20 minutes, remove the foil and decrease the heat to 180C. Leave in the oven for another 20 minutes or until the salmon slightly starts to brown.

For the potatoes:

  1. Combine 1/3 cup olive oil, 2 finely chopped cloves of garlic, 2 teaspoons of rosemary and some salt and pepper. Leave for 20 minutes.
  2. Scrub the potatoes well and cut them in halves or quarters, depending on your fancy. I don’t peel them because they are much healthier and taste much better with the skin on, provided you have good quality, fresh potatoes.
  3. Boil the potatoes until they just start to soften, and rinse them well with cold water to remove any remaining soil on the crust.
  4. Place the potatoes in a dish and mix in the rosemary-garlic marinade.
  5. Roast in an oven at 220C until they start to redden.
Rosemary-garlic potato marinade

Rosemary-garlic potato marinade

For the salad:

I fell in love with this side-dish ever since my Turkish friend Zeynep, who is an excellent cook, made it one evening. It’s really nice and sweet, but salty at the same time. It’s fresh and perfect with any kind of meat.

  1. Grate the carrot and cabbage into a bowl and add the sultanas.
  2. Add 2 cloves of finely chopped garlic, the juice of a small lemon and one tablespoon of rice vinegar, and mix well.
  3. Add some sea salt and black pepper to taste. Don’t go easy on the salt, it tastes great with the sultanas.
  4. Drizzle some olive oil on top and place it in the fridge for 30 minutes.
Zey's salad

Zey’s salad

Behold the final product:



This meal was so light and healthy, it made me feel like I deserve some dessert. So I made a slice of gluten and lactose-free bread with some Nutella, raisins and hazelnuts 🙂



3 thoughts on “Spring Sunday Salmon with Rosemary Roast potatoes

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