Roasted Salmon with Tzatziki, Feta and Pomegranate and warm potato salad
Rated 5.0 stars by 1 users
Cuisine
British / International
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
540
This roasted salmon is the sort of dish that feels both nourishing and generous, perfect for an easy lunch or a relaxed supper with friends. The salmon is roasted simply until just cooked, then finished with salty feta, sharp pomegranate seeds and spring onions for freshness. Alongside it, warm roasted new potatoes are tossed with peas and soy beans, cooling ribbons of cucumber, avocado and mint, then brought together with a thick, garlicky tzatziki.
It’s a plate of contrasts — warm and cool, creamy and crisp, savoury with little bursts of sweetness — and one that looks effortlessly abundant when brought to the table. Serve it family-style, with everything piled generously and extra tzatziki for spooning.
It’s ideal for hosting — much of it can be prepared in advance, leaving you free to assemble and serve at the last moment.
It works beautifully for picnics — the components can be made ahead, travel well and are just as delicious served at room temperature.
It feels light but satisfying, making it perfect for lunch, supper or warm-weather entertaining.
The components are flexible, so you can adapt the vegetables to what’s in season or scale it up easily for a crowd.
It looks effortlessly abundant, with the pomegranate, herbs and feta doing most of the visual work for you.
It’s the kind of dish people ask for again, fresh, balanced and quietly impressive without being fussy.
Ingredients
- 1kg baby new potatoes
- 3 tbsp hemp oil
- 75g garden peas
- 75g soy beans
- 1/2 cucumber cut into ribbons (see below also)
- 1 avocado, sliced
- Fresh mint sprigs
- For the tzatziki:
- 500ml Greek yoghurt
- 2 cloves garlic, crushed
- 1/2 cucumber
- 3 tbsp chopped mint
- 1/2 lemon, juice
- Seasoning
- For the salmon:
- 500g salmon fillet
- 100g feta cheese, crumbled
- 2 spring onions
- 75g pomegranate seeds
Directions
- Preheat your oven to 180c/350f/gas 4.
Place the potatoes onto a baking sheet and toss with the oil to coat them fully. Place the tray in your oven and roast the potatoes for around 30 minutes (depending on size) or until a cutlery knife pushes through with ease. Alternatively air fry them on 180c for 20 minutes.
- Meanwhile, prepare the tzatziki. Cut the cucumber in half and then cut one half in half lengthways. Use a spoon to scoop out the seeds and then cut the cucumber into very thin slices. Cut the other half into ribbons with a vegetable peeler and set aside. Place the sliced cucumber into a colander and sprinkle with a little salt. Set aside while you prepare everything else. Add the yoghurt, garlic, mint, lemon juice and seasoning to a bowl and mix well. Dry off any excess water from the cucumber and then add it to the cucumber. Taste for balance, adjust, and then cover and refrigerate.
When there are 20 minutes to go on the potatoes, rub the salmon with olive oil and squeeze over lemon juice add the salmon fillet to the oven.
- Boil the peas and soy beans and set aside until ready to assemble the potato salad.
- Once the potatoes are lightly browned and tender, and the salmon is cooked with a golden crust remove the tray from the oven. Season everything. Place the potatoes into a large bowl. Scatter over the peas and soy beans, place sprigs of mint amongst them with the ribbons of cucumber, arrange slices of avocado, and finally spoon over the tzatziki.
- Place the salmon fillet onto a serving plate and then scatter over the chopped spring onions, crumbled feta and pomegranate seeds.
- Serve immediately with extra tzatziki on the side.
Recipe Note
Make ahead:
The tzatziki can be made up to a day in advance and kept chilled — it actually improves as the flavours settle. The potatoes can be roasted earlier in the day and left at room temperature, or gently reheated before assembling. Cook the salmon shortly before serving for the best texture, though it’s also delicious served just warm or at room temperature.
For the best tzatziki:
Salting the cucumber is key. Removing the seeds and salting the sliced cucumber draws out excess water, preventing the tzatziki from becoming thin. Pat it dry thoroughly before stirring it through the yoghurt.
For extra richness:
Drain the Greek yoghurt in a sieve lined with muslin or kitchen paper for 30–60 minutes before mixing. This turns it into a labneh-style base — thicker, creamier and far more luxurious.
For picnics:
Transport the salmon, potato salad and tzatziki separately and assemble just before serving. The flavours travel well, and the dish is excellent served at room temperature.
Scaling up:
This recipe doubles easily and works well as part of a larger spread, served family-style from generous bowls and platters.
Nutrition
Nutrition
- Serving Size
- 1 serving (1/4 of whole dish)
- per serving
- Calories
- 540
- Carbs
- 38 grams
- 15%
- Fiber
- 8 grams
- 27%
- Cholesterol
- 105 milligrams
- 35%
- Fat
- 30 grams
- 43%
- Protein
- 34 grams
- 68%
- Saturated Fat
- 10 grams
- 50%
- Sugar
- 8 grams
- 9%