Salmon, Broccoli and Potato Bake

  • 20MINS
  • 25MINS
  • 314KCAL

This Salmon, Broccoli and Potato Bake is a slimming friendly meal for the whole family. It's super easy, and low in calories and Weight Watchers Points!

NutritionPer Serving

  • Calories314
  • Carbs31g
  • Protein30g
  • Fat8g
  • Saturates2g
  • Sugars6g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Salmon, Broccoli and Potato Bake is the perfect light meal to enjoy with a fresh side salad. It’s also super healthy and packed full of delicious green veg. The potatoes make sure it’s filling.

The leftovers of this recipe would make a great packed lunch the next day too – so why not set some aside to cool, or make extra for the next day!

The quantities of ingredients in this recipe make quite a dry bake, but if you prefer your bakes a little ‘saucier’ just add some more creme fraiche… just don’t forget to count those extra calories!

What diets is this Salmon, Broccoli and Potato Bake suitable for?

This Salmon, Broccoli and Potato Bake recipe is suitable for gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Salmon, Broccoli and Potato Bake recipe?

  • You need to count 11 Points per portion of this Salmon, Broccoli and Potato Bake recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Salmon, Broccoli and Potato Bake recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Salmon, Broccoli and Potato Bake recipe if you’re on WW Purple.

Do you need any special ingredients to make this Salmon, Broccoli and Potato Bake?

You don’t need any special ingredients to make this Salmon, Broccoli and Potato Bake.

How many calories are in this Salmon, Broccoli and Potato Bake?

There are 314 calories per portion in this Salmon, Broccoli and Potato Bake, which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Salmon, Broccoli and Potato Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 200°C.

Step 2

Cook the potato wedges in some boiling salted water. You can add a fish stock cube to the water for some extra flavour. You could also microwave them for 10 minutes if you prefer. The wedges should be soft when stabbed with a knife.

Step 3

Cook the broccoli in some boiling salted water. Again, you can add a fish stock cube to the water for some extra flavour – and you can microwave this for 3 minutes if you prefer. The broccoli should still be quite firm.

Step 4

You can cook the potatoes and broccoli in advance.

Step 5

In a large bowl mix together the potato wedges, broccoli, finely sliced onion, asparagus tips and creme fraiche. You can add some more creme fraiche if you need to, but don’t forget to add the calories/Points.

Step 6

Season with sea salt and freshly ground black pepper, then tip it into a large oven proof dish.

Step 7

Place the salmon chunks on top of the mix, season, sprinkle with the dried parmesan and put it in the oven for 20 minutes or so.

Step 8

When the salmon is just cooked check the dish is piping hot right through and vegetables are cooked through, then remove from the oven and serve with a fresh, crisp salad garnish.

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How do you know when this Salmon, Broccoli and Potato Bake is cooked?

Cook in the oven for 20 minutes. When the salmon is just cooked check the dish is piping hot and vegetables are cooked through.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Salmon, Broccoli and Potato Bake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salmon, Broccoli and Potato Bake in the fridge for up to 3 days.

Can you freeze this Salmon, Broccoli and Potato Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Salmon, Broccoli and Potato Bake?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Salmon, Broccoli and Potato Bake

This Salmon, Broccoli and Potato Bake is a slimming friendly meal for the whole family. It’s super easy, and low in calories and Weight Watchers Points!
  • Prep Time
    20 MINS
  • Cook Time
    25 MINS
  • KCals 314
  • Carbs 31G
WW Points
  • 11 Green
  • 4 Blue
  • 2 Purple

Ingredients

  • 500 g potatoes cut into wedges
  • 1 head broccoli cut into florets and the stalks finely sliced
  • 10 tbsp low fat creme fraiche we use Morrisons NuMe Less Than 3% Fat
  • ½ red onion very thinly sliced
  • 1 bunch asparagus tips
  • 4 salmon fillets cut into large chunks
  • 8 g dried Parmesan
  • sea salt
  • freshly ground black pepper

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 200°C
  2. Cook the potatoes wedges in some boiling salted water. You can add a fish stock cube to the water for some extra flavour. You could also microwave them for 10 minutes if you prefer. The wedges should be soft when stabbed with a knife
  3. Cook the broccoli in some boiling salted water. Again, you can add a fish stock cube to the water for some extra flavour - and you can microwave this for 3 minutes if you prefer. The broccoli should still be quite firm.
  4. You can cook the potatoes and broccoli in advance
  5. In a large bowl mix together the potato wedges, broccoli, finely sliced onion, asparagus tips and creme fraiche. You can add some more creme fraiche if you need to, but don't forget to add the calories/points.
  6. Season with sea salt and freshly ground black pepper, then tip it into a large oven proof dish.
  7. Place the salmon chunks on top of the mix, season, sprinkle with the dried parmesan and put it in the oven for 20 minutes or so.
  8. When the salmon is just cooked check the dish is piping hot right through and vegetables are cooked through, then remove from the oven and serve with a fresh, crisp salad garnish

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Our NEW cookbook Everyday Light is OUT NOW!

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4 comments

See what others have to say

LesleyMonday 29th July 2019

Is thar leeks i can see? They ate not on the recipe!!!’

Reply

    Emma TWednesday 25th September 2019

    Hi Lesley,

    There are no leeks in the picture or recipe – think you can see some pieces of broccoli and slices of asparagus ????

    Reply

Adelle RobyFriday 31st August 2018

Hi there, I’m trying to get more fish into our diet! Can you freeze this meal? Thanks x

Reply

Michele MundayWednesday 25th July 2018

I made this today, it went done well with the family, definitely one of my favourite recipes. Thank you

Reply

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