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Turmeric Salmon with Spiced Potatoes-serves 4


700g salmon, skinned and cut into 4 equal pieces

1/2 tbsp tumeric

1 tbsp rapeseed oil

For the spiced potatoes:

1.2 kg white potatoes, peeled and cubed 

1/2 tsp tumeric

2 tsp salt

1/2 tsp nigella seeds

1 tsp ground cumin

sea salt

rapeseed oil


  • Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish.

  • Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt.

  • Preheat the oven to 200C.

  • When the potatoes are just beginning to break up, take them off the heat.

  • Drain the potatoes in a colander and then put them back in the saucepan. Put a lid on and shake them for around 10 seconds. THIS IS ESSENTIAL, AS IT ADDS A CRISPINESS TO THE FINISHED POTATO THAT WOULD BE CRIMINAL TO LEAVE OUT!

  • Put the potatoes in a roasting dish and add the nigella seeds, cumin and sea salt. Drizzle with about 2 tbsp rapeseed oil. Carefully mix into the potatoes.

  • Now put the salmon and the potatoes into the oven.

  • After 20-25 mins, take out the salmon and cover with tin foil.

  • Turn the oven up to 230C.

  • The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown.

  • Serve with a green salad, or some steamed green vegetables.

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