Fuel My Friday: Mikey Jones' Salmon Supper

18 Oct 2019

Think cooking fish is too hard? Paralympic Champion Mikey Jones is here to serve up a baked salmon recipe that dispels that myth!

Baking salmon is a fab way of infusing tons of flavour, and this simple one-tray main from Mikey Jones is seriously easy to make.

Over to you Mikey...

I tend to go for meals with a good all round balance, and with this one you get protein from the salmon, carbohydrates from the potatoes and important nutrients (plus great flavours!) from the bed of vegetables. 


  • 500g Jersey Royals, halved if large
  • 1 red onion, quartered
  • 1 courgette, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2 rosemary sprigs, leaves picked
  • 2 tbsp olive oil
  • 2 x 270g pack salmon fillets
  • 1 lemon, zested and quartered
  • 200g on-the-vine cherry tomatoes

  1. Preheat your oven to 200°C (fan 180°C), and begin by cooking the potatoes in a pan of salted boiling water for 10 mins, or until tender, before draining off well.
  2. Put the potatoes, onion, courgette, pepper and rosemary in a roasting tin and drizzle with half the oil. Roast for 10 mins.
  3. Next add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice, then add the wedges to the tin.
  4. Drizzle over the remaining oil, then season well. Return to the oven for a further 10 mins, or until the salmon is just cooked through and the potatoes are crisp. Divide between four plates and enjoy!.