Name: Baked salmon with goat’s cheese, walnuts and root vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 700–800 g salmon fillet, cut into 4 even portions; 1 tsp fine salt and freshly ground black pepper for the salmon; 1 tbsp Dijon mustard; 1 tbsp runny honey; 1 tbsp lemon juice; 120 g soft goat’s cheese; 60 g walnuts, roughly chopped; 35 g panko or fine white breadcrumbs; 1 tsp finely grated lemon zest; 1 small garlic clove, finely grated; 1 tbsp finely chopped rosemary and 2 tbsp chopped flat-leaf parsley; 1 tbsp olive oil for the crust; 700 g small potatoes, cut into wedges about 2–3 cm thick; 350 g carrots, cut into even batons; 300 g parsnips, cut into even batons; 2 red onions, cut into wedges; 3 tbsp olive oil, 1 tsp salt and black pepper for the vegetables; Lemon wedges and extra parsley, to serve

Method

01
Heat the tray
Heat the oven to 220°C/200°C fan. Leave a large, sturdy baking tray on the middle shelf as the oven comes up to temperature; the hot metal helps the vegetables brown rather than steam.
02
Cut the roots evenly
Toss the potatoes, carrots and parsnips with 2 tbsp olive oil, salt and pepper. Keep the pieces a similar thickness even if their shapes differ.
03
Give the roots a head start
Tip the root vegetables onto the hot tray and spread them into a single layer. Roast undisturbed for 15 minutes so the cut sides touching the metal develop a good golden crust.
04
Add the red onion
Turn the vegetables. Toss the red-onion wedges with the remaining oil, add them to the tray and roast for another 5 minutes while you prepare the salmon.
05
Stir together the glaze
Stir the Dijon mustard, honey and lemon juice into a smooth glaze. Pat the salmon dry, season it and brush each portion with a thin coating.
06
Mix the goat’s cheese crust
Crumble the goat’s cheese and fold it gently through the walnuts, panko, lemon zest, garlic, rosemary, parsley and 1 tbsp olive oil. Keep the mixture rough and crumbly rather than working it into a paste.
07
Top and roast the salmon
Make four gaps among the vegetables and add the salmon, skin-side down if it has skin. Spoon over the crust and press it only lightly into place. Roast for 12–16 minutes, checking the thinnest piece after 12 minutes.
08
Rest, finish and serve
Leave the salmon to rest on the tray for 3 minutes. Squeeze lemon over the root vegetables, check the seasoning and serve straight away while the crust is still crisp.

What to look for

Matching thickness matters more than matching shape: very uneven pieces will not become tender at the same time.

Crumble the cheese rather than mashing it. Pockets of air between the goat’s cheese and panko give the crust a lighter, crisper finish.

If the salmon portions differ in thickness, lift out the thinnest one first and give the others a few minutes longer.

Slip a small piece of baking parchment beneath the fish if the tray is very dark or the honey starts catching around the edges.

Method

Heat the tray

Cut the roots evenly

Give the roots a head start

Add the red onion

Stir together the glaze

Mix the goat’s cheese crust

Top and roast the salmon

Rest, finish and serve

What to look for

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