River Cottage Australia



Try this delicious recipe from River Cottage Australia roasted with Potatoes, Onions and Lemons


  • 2 freshly caught Australian Salmon, properly bled (or 4 fillets)

  • 5 small Spanish onions, quartered

  • 12 small roasting potatoes, skins on and quartered

  • 2 lemons, quartered

  • 6 bay leaves, 4 of them cut in half

  • Olive oil

  • Salt and pepper


  • 1.

    Preheat your oven to 180 C.

  • 2.

     Place the potatoes, onions and lemons into an oiled roasting pan. Crush two of the bay leaves and add them. Drizzle a little extra olive oil over the vegetables and season with salt.

  • 3.

     Roast the vegetables in the oven until they are browned (apx 40min).

  • 4.

     Cut each of the salmon fillets in half lengthways, remove the vegetables from the oven and place the fish on top. Place a bay leaf on top of each fillet and drizzle over some olive oil. Season lightly with salt and pepper and put back in the oven for a further 10minutes. 

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 306kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 15g
  • Carbohydrate 35g
  • Sugar 2g
  • Sodium 644mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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