Can I make the salmon in the oven with frozen salmon?

Yes, it is possible to make this recipe with frozen salmon as well. It is important to thaw the salmon properly before baking it in the oven.

Can I prepare the salmon in the oven with baby potatoes and asparagus in advance?

Yes, it is possible to prepare this dish in advance and store it in the refrigerator until you are ready to bake it in the oven.

How do I store the leftovers?

Store cooled leftovers in a sealed container in the refrigerator. You can reheat them later in the oven or microwave.

Can I replace the olive oil in the sauce with something else?

Yes, you can use a mild oil, such as sunflower or rapeseed oil, but the flavor will be slightly less pronounced than with extra virgin olive oil.

Is there a substitute for Kalamata olives in this dish?

Sure, you can use green olives or even sun-dried tomatoes for a slightly sweeter touch to the dish.

Salmon in the oven with baby potatoes and asparagus

Name: Salmon in the oven with baby potatoes and asparagus
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 1 whole salmon fillet without skin (± 800 g); 1 bunch of green asparagus; 500g baby potatoes; 1 organic lemon; 150g Kalamata olives; 2 heaping tablespoons of capers; 5 tablespoons of olive oil; 6 sprigs of thyme; pepper and salt; 1 organic orange; 1.5 dl extra virgin olive oil; 1 generous tablespoon of honey; 1 generous tablespoon of mustard

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35min

•

Easy

This oven-baked salmon with baby potatoes and asparagus is one of those dishes for me that looks chic but is actually super simple to make. The salmon bakes up tender and juicy in the oven, while the baby potatoes become lightly crispy and the green asparagus retains its fresh bite. What really elevates it? The salty notes of olives and capers, combined with the fresh citrus of lemon and that wonderfully smooth orange sauce with honey and mustard. Everything just works: fresh, savory, and a touch sweet. Perfect for a cozy weeknight or when you want to put something on the table that feels just a little bit special, without any stress.

Ingredients

What do you need?

Quantity: 4P

1 whole salmon fillet without skin (± 800 g)
1 bunch of green asparagus
500g baby potatoes
1 organic lemon
150g Kalamata olives
2 heaping tablespoons of capers
5 tablespoons of olive oil
6 sprigs of thyme
pepper and salt

Sauce
1 organic orange
1.5 dl extra virgin olive oil
1 generous tablespoon of honey
1 generous tablespoon of mustard

1 organic orange
1.5 dl extra virgin olive oil
1 generous tablespoon of honey
1 generous tablespoon of mustard

Preparation method

How do you make this?

Cook the baby potatoes
Boil the baby potatoes with their skins on until tender.

Prepare the baking dish
Preheat the oven to 230 °C. Grease the bottom of a large oven dish with olive oil and season with salt and pepper. Check the salmon fillet for bones, then place it in the dish. Brush the salmon with a little olive oil.

Prepare the asparagus
Snap or trim the tough ends of the asparagus. Brush them all over with 1 tbsp olive oil.

Assemble the dish
Lightly crush the cooked baby potatoes with a large knife. Cut the lemon into 8 wedges. Mix the potatoes with the lemon wedges, Kalamata olives, capers, 2 tbsp olive oil, and some pepper. Arrange this mixture around the salmon in the dish. Place the asparagus on top of the potatoes and sprinkle with 4 sprigs of thyme.

Bake in the oven
Bake in the oven for 15 minutes at 230 °C until the salmon is cooked and the potatoes are lightly browned.

Make the sauce
Mix the honey and mustard in a bowl. Gradually whisk in the olive oil (like making mayonnaise) until you have a smooth, emulsified sauce. Add the orange zest and juice.

Finishing and serving
Sprinkle the remaining thyme sprigs over the salmon. Serve the salmon with the potatoes and asparagus, offering the sauce separately so everyone can add as much as they like.

Tips

Break the asparagus instead of cutting them: they will naturally snap at the right point. Lightly crush the baby potatoes for extra flavor and texture — they absorb the oil and flavors well.
Whisk the sauce slowly to achieve a smooth, creamy emulsion without splitting.
Adjust the amount of honey in the sauce to your taste: more for sweetness, less for a fresher tang.
Let the dish rest a few minutes after baking so the flavors meld and the salmon firms up slightly.