Wednesday 22 November 2023


Another week, another tray bake!!!

Here the combo of salmon with a fresh herb, paprika and orange zest rub, roast potato and orange slices and the most wonderful sriracha and orange dressing works an absolute treat and is packed full of flavour.

The avocado citrus salsa is the perfect finishing touch and adding orange juice to avocado is the ultimate game changer - how is adding it NOT A THING for all guacamole!!!

Fresh, filling, and full of the good stuff!

  • 500g Yukon Gold Potatoes
  • 2 salmon fillets
  • 1 tsp Sweet Smoked Paprika Powder
  • 1 tsp Orange Zest
  • 1 orange
  • 3 tbsp Lemon Juice
  • 3 tbsp Orange Juice
  • 2 Shallots
  • 1 tsp Sriracha sauce
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • Salt & pepper 
  • 2 avocados
  • 2 tbsp olive oil
  • 3 tbsp orange juice
  • 3 tbsp lemon juice
  • Salt & Pepper to taste


  • Preheat oven to 200 ÂșC and prepare a baking sheet with parchment paper.
  • Wash the potatoes, cut in half and spread on the baking sheet. 
  • Drizzle with olive oil, season with salt and pepper, and toss to coat. 
  • Roast for 10-15 minutes, or until tender. 
  • For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. 
  • Finely chop the leaves and rinse the salmon in cold water and pat dry.
  • Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. 
  • Rub into the fillet together with 2 tablespoons of olive oil.
  • In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. 
  • Peel shallots and cut into thin slices. 
  • Wash the orange with hot water, dry and cut into slices.
  • Take the potatoes from the oven. 
  • Add the salmon, sliced shallots and orange slices around the potatoes. 
  • Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.
  • Meanwhile, prepare the salsa. 
  • Halve, core and peel the avocado. 
  • Cut the pulp into fine cubes. 
  • Mix together with orange juice, lemon juice and olive oil. 
  • Season to taste with salt and pepper.
  • Serve the salmon and potatoes with some fresh citrus avocado salsa.

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