UntrainedChef
One-pan salmon with vegetables - salmon, seafood recipe

One-pan salmon with vegetables

1 hr 20 min
2 portions

Dead simple weeknight dinner — the vegetables and cream do their thing in the oven while you get on with life, then the salmon goes in for the last ten minutes.

Instructions

  1. 1

    If needed, remove the skin from the salmon and cut it into portion-sized pieces. Put the pieces in a bowl and toss them in the oil, salt, pepper, and finely chopped parsley.

  2. 2

    Peel the vegetables and slice them thin — about 3–4 mm. Lay them out in an ovenproof dish.

  3. 3

    Pour the cream into a small saucepan and bring it up to just below boiling. Stir in the finely chopped garlic, season with salt and pepper, then pour the whole thing over the vegetables.

  4. 4

    Slide the dish into the oven at 200 °C and let it go for about 40 minutes, until the vegetables are starting to soften.

  5. 5

    Take the dish out and lay the salmon pieces on top. Back into the oven for another 10 minutes, or until the fish is cooked through and the vegetables are completely tender.

Per average serving

0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium

Tips from the kitchen

  • Slice the vegetables as evenly as you can. If the potato slices are twice as thick as the carrot slices, some will be underdone when others are already soft. A mandoline makes this fast, but a sharp knife and a bit of patience works fine.
  • The cream needs to be hot when it goes over the vegetables. Cold cream straight from the carton takes much longer to start cooking the veg, and you'll end up with the salmon sitting on top waiting for the potatoes to catch up.
  • Check the vegetables at 40 minutes by pressing a fork into the thickest potato slice. It should meet some resistance but not feel raw. If it's still quite firm, give it another 5 minutes before the salmon goes in. The salmon only needs 10 minutes and you don't want to overcook it waiting for the veg.
  • Pat the salmon dry before tossing it in the oil and parsley. If there's surface moisture, the seasoning slides off and the fish steams instead of roasting on top.

Ways to vary it

  • You can swap the celeriac for parsnip if that's what you have. It behaves the same way in the oven and has a slightly sweeter flavour that works well with the cream and fennel.
  • A handful of capers stirred into the cream before pouring gives the whole dish a bit of sharpness that cuts through the richness. Completely optional, but worth trying if you make this regularly.
  • If you want to skip the fennel, just add a bit more leek. The fennel does mellow out a lot in the oven, but the dish holds together fine without it.

Storage & leftovers

Leftovers keep in the fridge for up to 2 days in a covered container. The salmon will firm up when cold, so reheat it gently in the oven at around 150 °C with a splash of water added to the dish to stop the cream from splitting. Freezing is not great here as the cream sauce tends to separate and the vegetables go watery.

What to serve with it

A simple green salad on the side is all you need. Some crusty bread to mop up the cream is also a good idea.

UC
By Untrained ChefPublished 28 June 2026

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