Hamdi Saidani This Gordon Ramsay Salmon with Smashed Potatoes is a healthy and vibrant sheet pan meal. The recipe features potatoes that are boiled, smashed, and roasted for an ultra-crispy texture, served alongside juicy salmon fillets, blistered tomatoes, and crisp-tender green beans. A zesty, creamy watercress sauce ties the whole dish together. It’s a complete, restaurant-quality meal made on one tray, perfect for a healthy weeknight dinner and ready in under an hour.
Gordon Ramsay Salmon with Smashed Potatoes Ingredients
For the Salmon & Veg Tray:
- 500g baby new potatoes
- Low-calorie cooking spray or olive oil
- 2 large skinless, boneless salmon fillets (150g–180g each)
- 200g cherry tomatoes, halved
- 200g fine green beans, trimmed
- Sea salt and freshly ground black pepper
For the Green Sauce:
- 40g watercress
- 40g baby spinach
- 4 tbsp fat-free crème fraîche (or full-fat sour cream/Greek yogurt)
- Zest and juice of 1 unwaxed lemon
How To Make Gordon Ramsay Salmon with Smashed Potatoes
- Roast the Potatoes (First Cook): Preheat your oven to 425°F / 220°C (use the fan/convection setting if possible). Spread the potatoes on a large metal baking tray. Mist them with cooking spray or a little oil, season with salt, and roast for 20–25 minutes, shaking the tray once halfway through.
- Smash the Potatoes: Remove the tray from the oven. While the potatoes are still hot, use the bottom of a glass or a large fork to firmly press down on each potato, smashing it to crack the skin and increase the surface area.
- Add Salmon and Vegetables: Season the salmon fillets with salt and pepper. Add the salmon, the halved cherry tomatoes (cut-side up), and the green beans to the tray with the smashed potatoes. Mist everything lightly with a little more cooking spray and season the vegetables.
- Finish Roasting: Return the tray to the oven and roast for another 12–15 minutes. The dish is ready when the beans are tender, the tomatoes have blistered, and the salmon is just cooked through (an internal temperature of 125–130°F / 52–54°C).
- Make the Green Sauce: While the salmon finishes roasting, combine the watercress, spinach, crème fraîche, and the lemon zest and juice in a blender or mini food processor. Blitz until you have a smooth, vibrant green sauce. Season to taste with salt and pepper.
- Rest and Serve: Let the salmon rest on the tray for 3–5 minutes after removing it from the oven. To serve, plate the crispy smashed potatoes and vegetables, top with a salmon fillet, and spoon the cool green sauce over the top.
Recipe Tips
- How to get extra crispy potatoes? The “smash” is the secret! Par-roasting the potatoes first and then smashing them while they’re hot creates a huge amount of extra surface area and rough edges, which become incredibly crispy during the final roast.
- Why use a metal tray? A thin, metal baking tray conducts heat much more efficiently than a ceramic or glass dish. This is crucial for roasting, as it helps to draw moisture away from the ingredients and promotes browning and crisping, rather than steaming.
- How to get perfectly juicy salmon? Do not overcook it! Use a meat thermometer to pull the salmon from the oven as soon as it reaches 125–130°F. Then, let it rest for a few minutes; the residual “carryover” heat will finish the cooking process perfectly, ensuring a moist and tender result.
- How to get the most vibrant sauce? As the recipe notes, zest the lemon directly over the blender or bowl before you squeeze in the juice. This captures all the fragrant essential oils from the lemon peel, which are packed with flavor.
What To Serve With This Dish
This is a fantastic all-in-one sheet pan meal that is a complete and healthy dinner on its own. It needs no other accompaniment, but for an extra touch, you could serve it with:
- A slice of crusty bread to soak up the tomato and salmon juices.
- A glass of a crisp, cold white wine like Sauvignon Blanc.
How To Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce is best stored in a separate container.
- Reheat: For the best results, reheat the salmon and vegetables on a baking sheet in a hot oven (400°F) for 5-7 minutes to help re-crisp the potatoes. The sauce is best served chilled.
Salmon with Smashed Potatoes Nutrition Facts
- Serving: 1/2 of recipe
- Calories: 650 kcal
- Carbohydrates: 45g
- Protein: 48g
- Fat: 30g
- Saturated Fat: 8g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is crème fraîche?
Crème fraîche is a cultured cream with a rich, tangy flavor and a thick consistency, similar to sour cream but less acidic. A full-fat sour cream or a thick, plain Greek yogurt is the perfect substitute.
Can I use a different kind of fish?
Yes. This method would also work beautifully with other sturdy fish fillets like cod, halibut, or sea bass. You may just need to adjust the final roasting time slightly depending on the thickness of the fillet.
Why are my potatoes soggy?
Soggy potatoes are almost always the result of overcrowding the pan. When the ingredients are too close together, they trap steam and boil instead of roasting. Use a large tray and give everything some space to allow the hot air to circulate.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Ceviche Recipe
- Gordon Ramsay Salmon Niçoise Salad Recipe
- Gordon Ramsay Salmon Burger Recipe
Gordon Ramsay Salmon with Smashed Potatoes Recipe
Description
A healthy and delicious one-tray dinner featuring juicy roasted salmon, ultra-crispy smashed potatoes, and blistered vegetables, all served with a vibrant, creamy green sauce.
Ingredients
Instructions
- Preheat oven to 425°F / 220°C. Roast the potatoes on a large metal tray for 20-25 minutes.
- Carefully smash the hot potatoes with the bottom of a glass to crack them open.
- Add the seasoned salmon, tomatoes, and green beans to the tray with the potatoes.
- Roast for another 12-15 minutes, until the salmon is just cooked through and the vegetables are tender.
- While it roasts, make the sauce by blitzing the watercress, spinach, crème fraîche, and lemon zest and juice in a blender until smooth.
- Let the salmon rest for 3-5 minutes before serving with the vegetables and the green sauce spooned over the top.
Notes
- u003cliu003eu003cstrongu003eSmash While Hot:u003c/strongu003e The most important tip is to smash the potatoes while they are hot from their first roast. This creates a fluffy interior and lots of craggy edges that will become extra crispy.u003c/liu003eu003cliu003eu003cstrongu003eUse a Metal Tray:u003c/strongu003e A thin metal tray is crucial for getting a crispy result. It conducts heat quickly and doesn’t retain moisture like a ceramic or glass dish, which would steam the vegetables.u003c/liu003eu003cliu003eu003cstrongu003eRest the Salmon:u003c/strongu003e Do not skip the 3-5 minute resting period for the salmon. This is a non-negotiable step that allows the juices to redistribute, ensuring the fish is perfectly moist and flaky.u003c/liu003eu003cliu003eu003cstrongu003eZest Over the Bowl:u003c/strongu003e For the most flavorful sauce, zest youru003c/liu003e
