Baked salmon with roast potatoes and zoodles

Baked salmon with roast potatoes and zoodles
A quick and easy recipe for any weeknight dinner. Incorporating zoodles into this dish gives it an extra pazazz that you're sure to love.
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Baked salmon with roast potatoes and zoodles


  • 2 Maris Piper potato
  • 2 fillet of salmon
  • 2 zucchini
  • 1 tbsp avocado oil
  • Handful of fresh baby spinach
  • Himalayan salt

How to make

The Salmon

  • Place fillets on baking tray drizzle with avocado oil and a sprinkling of Himalayan salt
  • Roast in the oven at 190C for 30 mins


  • Parboil peeled potatoes in a saucepan for 8 mins
  • Drain potatoes and rough the edges up by shaking them really hard in the colander
  • Place on a baking tray with avocado oil and shake them to ensure full coverage
  • Roast at 190C for 30 mins, make sure to turn them over at the 15 min mark


  • Whilst the potatoes and salmon are in the oven, use the thin spaghetti blade of your spiralizer or julienne peeler to make your courgetti.
  • Fry over a medium to high heat for 1-2 minutes (any longer and the courgette may go soggy).

Top your plate with some fresh spinach and there you have it, a quick and easy dinner.

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