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Salmon, asparagus & new potato bake

Salmon, asparagus & new potato bake

If you're looking for a traybake that's quick to prepare, then this is the ideal recipe. It's packed with flavour, as well as being 1 of your 5 a day and high in omega 3!

4 out of 5 stars(1) Rate this recipe
Gluten freeHigh in omega 31 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500g La Ratte or Jersey Royal potatoes
  • 2 tbsp olive oil
  • 400g asparagus
  • 2 garlic cloves, finely chopped
  • 75ml dry white wine
  • 240g pack 2 lightly smoked Scottish salmon fillets
  • 1 tbsp drained capers, roughly chopped
  • ¼ x 25g pack flat leaf parsley, finely chopped


  1. Preheat the oven to 200ºC, gas mark 6. Cut any larger potatoes in half, then tip into a roasting tin. Drizzle over the olive oil, season and toss well to coat.

  2. Meanwhile, chop the asparagus into 5cm lengths, discarding the bottom 2-3cm of each piece as this will be woody. Once the potatoes have cooked for 20 minutes, add the asparagus, garlic and white wine to the tray.

  3. Toss to combine the ingredients, then shake the tray so they are spread into one even layer. Rub the salmon fillets with oil and season well, then nestle them, skin-side-up, into the tin.

  4. Bake for 15-20 more minutes until the fish is cooked through and opaque and the skin is crisp. Scatter over the capers and chopped parsley and serve immediately.


Typical values per serving when made using specific products in recipe


2,241kJ/ 535kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating