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Salmon Steak

Salmon Steak

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Our Salmon Steak recipe is not only healthy but an incredibly easy recipe to prepare. Perfectly balanced flavours with hints of lemon - this is a great weeknight dinner idea.



1 Knorr Chicken Stock Pot
90 ml olive oil
2 lemons (zest and juice)
450 g baby potatoes, quartered
1 head of garlic horizontally, whole and cut in half
300 g baby spinach
300 g asparagus
4 salmon fillets
tsp Robertsons ground black pepper

Preparation method

Preheat oven to 220°C.
Add 30 ml of the oil to a frying pan and place over medium heat. Add the Knorr Chicken Stock Pot and stir until stock is melted. Remove from heat and allow to cool for 5 minutes. Then add lemon zest and juice and place the salmon in the mixture for 10 minutes to marinade.
Meanwhile, place the potatoes and whole head of garlic in a large roasting dish with the remaining oil. Roast for 15 minutes. Add the spinach and asparagus to the potatoes, pour the remaining marinade liquid over the vegetables and mix through.
Place salmon on a separate baking tray, season with Robertsons Ground Black Pepper.
Place the salmon tray and the vegetable tray into the oven to bake for 10 minutes or until vegetables are tender and fish starts to flake with a fork.
Squeeze the garlic over the vegetables so that the roasted cloves fall out the skins and serve with extra lemon wedges.


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