Budget-Friendly Gluten-Free Week #1
Oven-Baked Salmon
Crispy salmon with roasted potatoes, steamed vegetables, and hollandaise sauce
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 3.4 salmon fillets (500 g)
- 680 g potatoes, halved
- 170 g broccoli florets
- 170 g cauliflower florets
- 1.7 carrots, sliced
- 1.7 tbsp olive oil
- 0.85 lemon, sliced
- 1.7 garlic cloves, minced
- 0.85 tsp dried thyme
- Salt and black pepper
- 2.55 egg yolks
- 127.5 g butter, melted
- 0.85 tbsp white wine vinegar
Instructions
- 1
Preheat oven to 200°C. Toss potatoes with oil, salt, and thyme on a baking tray.
- 2
Roast potatoes 20 minutes until beginning to crisp.
- 3
Push potatoes aside, place salmon in centre. Top with garlic and lemon.
- 4
Roast 15–18 minutes more until salmon flakes easily.
- 5
Meanwhile, steam broccoli, cauliflower, and carrots 6–8 minutes until just tender.
- 6
Make hollandaise: whisk egg yolks with white wine vinegar in a heatproof bowl over barely simmering water. Whisk until pale and thick, about 3–4 minutes.
- 7
Remove from heat and slowly drizzle in melted butter, whisking constantly until glossy. Season with salt and lemon juice.
- 8
Serve salmon and potatoes with steamed vegetables and hollandaise on the side.
💡Tips
- Save leftover potatoes for Friday shakshuka.
- Keep hollandaise warm in the bowl over the hot water (off heat) while the salmon finishes.