One Pan Salmon with Smashed Potatoes, Romesco and Satsumas
This salmon with smashed potatoes and romesco sauce is the epitome of simplicity, all baked together in one pan. The zesty new season Satsuma mandarins add a fresh burst of flavour, perfectly complementing the rich, nutty romesco and tender salmon. It's a complete meal that comes together effortlessly, ideal for a weeknight dinner but special enough for guests. And if you're in a pinch, swapping in store-bought pesto works wonders too.
One pan salmon with satsumas Photo: Gretchen Lowe
Ingredients
Romesco sauce
- 200g roasted red peppers from a jar, drained
- ½ cup sundried tomatoes
- ⅔ cup almonds, roasted
- 1 garlic clove, grated
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 60ml olive oil
Salmon
- 600g small potatoes, sliced if there are large ones in the mix, I used Perlas
- 4 skin-on salmon fillets, each about 4cm thick
- A good drizzle of olive oil
- 3 Satsuma mandarins, sliced in half
- To serve (optional extras)
- Creme fraiche or yoghurt
- Herbs
- Fresh chillies
Method
For the romesco sauce tip the drained red peppers into a food processor with the sun dried tomatoes, almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
With the motor still running, slowly drizzle in the olive oil to make a dip. Leave semi chinky
and add salt and pepper to taste.
Heat oven to 200C. Line a roasting pan with baking paper.
Place the potatoes onto your prepared pan and pour over olive oil. Season generously with salt and pepper and roast until fork tender - about 25-30 minutes. Lightly crush them with a potato masher or the back of a mug and add another drizzle of oil.
While the potatoes are roasting, prepare the salmon by coating it with romesco sauce. Lay the fillets over the smashed potato and tuck in mandarins. Turn oven up to 220C. Bake 12-14 minutes until salmon is just cooked through.
Remove from the oven. With tongs squeeze the mandarin juice over the salmon and serve to the table with creme fraiche, herbs and fresh chillies if you wish.