Baked Salmon with Orange and Dill Sauce

Baked Salmon with Orange and Dill Sauce

Baked Salmon with Orange and Dill Sauce

Prep Time
10 Minutes
Cook Time
30 Minutes
Perfectly cooked salmon fillets, topped with a deliciously Zesty Orange & Dill Sauce and served with oven-roasted baby potatoes and spinach.
  • 1 tablespoon olive oil

  • 450 gram (1 pound) baby potatoes, halved

  • 2-3 x 175 gram (6 ounce) salmon fillets, skin on

  • 100 gram (4 ounces) fresh baby spinach

  • 1 small onion, finely chopped

  • 25 grams (1 ounce) butter

  • 1 juice and zest of 1 orange

  • 1 tablespoon Dried Dill

  • 1 teaspoon sugar

  • 1/4 teaspoon Sea Salt

  • 2 teaspoons white wine vinegar

  • 200 millilitre (7 fluid ounce) water

  • 2 teaspoons corn flour

  • 1 tablespoon water

Cooking tip
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  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Drizzle the oil over a baking tray and pre-heat in the oven.
  • 2 Pop the potatoes into a microwaveable dish and top with 1 tbs water. Cook on HIGH in the microwave for 4-5 minutes, until softened around the edges. Drain and transfer to the pre-heated baking tray, toss to coat in the oil and cook in the oven for 20-25 minutes, until tender on the inside and crispy on the outside.
  • 3 Place the salmon fillets onto another baking tray and cook in the oven for 20 minutes, until cooked through but still moist in the middle.
  • 4 Meanwhile make the sauce by heating the butter in a pan on medium-low heat, add the onion and fry gently for 4-5 minutes until softened but not browned. Add the dry ingredients to the onions and stir, then pour in the orange juice and the vinegar, bring to the boil, add the water, bring to the boil and simmer gently for 5 minutes. Mix the corn flour with the tbs of water add to the sauce stir well and season with black pepper. Meanwhile, place the spinach in a saucepan, top with a little water, cover with a lid and steam for 3-4 minutes, until wilted. Remove from the pan and keep warm.
  • 5 Serve the salmon with the potatoes and spinach and a generous helping of the sauce.