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Sweet and smoky roasted salmon

Sweet and smoky roasted salmon


This gluten free dinner pairs smoky marinated salmon with roasties and a creamy avocado yogurt dip

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2070kj 496kcal
  • Fat
    High 41%
  • Saturates
    Med 28%
  • Sugar
    Low 15%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 200g Co-op British baby potatoes
  • 1 tsp Co-op extra virgin olive oil
  • ½ tsp smoked paprika
  • 1 tbsp Co-op Fairtrade clear honey
  • Zest and juice of ½ lime, plus extra wedges to serve
  • 2 x 110g Co-op Scottish salmon fillets
  • 1 ripe avocado
  • ½ x 25g pack coriander
  • 2 tbsp Co-op 0% fat Greek style natural yogurt
  • 1 garlic clove, crushed
  • Mixed salad leaves, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Boil the potatoes for 10-12 mins, then rinse in cold water
  3. Cut in half and transfer to an ovenproof dish
  4. Drizzle with the olive oil and season
  5. Meanwhile, combine the paprika, honey and lime zest in a small bowl, then rub onto the salmon and season
  6. Put in the dish with the potatoes and roast for 15-20 mins, until the fish is cooked through and the potatoes are starting to turn golden
  7. While they’re in the oven, prepare a dip: put the avocado, lime juice, coriander, yogurt and garlic into a food processor along with a grind of black pepper, then blitz until smooth
  8. Divide the salmon and potatoes between 2 plates and serve with the avocado dip, mixed salad leaves and lime wedges

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