Skip Content

Baked salmon with minted vegetable medley

Baked salmon with minted vegetable medley

A quick, tasty meal, that can also use up odd leftover veg. A super-quick variation is to put the veg at the bottom of a microwave-safe dish with a splash of water, put the salmon on top with a twist of pepper, cover and microwave. A healthy, 5-minutes to ready meal.

For 2 people


2 pieces of salmon fillet

¼ head of any green/white cabbage

1 medium courgette

½ cup frozen broad beans

¼ cup frozen peas

Fresh or dried mint

1 tsp butter


  1. Put the salmon on a piece of baking parchment on an oven or microwave safe dish. I like using a shallow pie dish. Top with a squeeze of lemon juice and a grind of pepper.
  2. The salmon can be baked in the oven at 180C for 12-15 minutes, or grilled for 10-12 minutes, or microwaved in a covered dish for 2-3 minutes.
  3. Finely shred the cabbage and grate the courgette.
  4. Layer the veg into a saucepan, steamer or microwave-safe dish. I like to put the cabbage in first, then the broad beans, courgette and peas. But it’s up to you.
  5. Put 1 tsp of butter on top and a generous sprinkle of chopped fresh mint or dried mint. Add a splash of water to the saucepan or microwave dish.
  6. On the hob – cover the saucepan and put on a medium-low heat for 8-10 minutes, shaking regularly to make sure the bottom veg doesn’t catch. You want the veg to be cooked but still have a bit of crunch. Alternatively, steam for 8-10 minutes or microwave for 4-5 minutes.
  7. Serve the vegetables on to a plate with one piece of salmon per person.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.