top of page
Roasted salmon with crushed potatoes, olive oil, and watercress

Roasted Salmon with Crushed Potatoes, Olive Oil,

and Watercress



  • 3 (6oz each) Toppits Wild Salmon Portions

  • 1 ½ lb new potatoes, scraped clean

  • 2 tbsp. olive oil

  • 1/3 cup extra virgin olive oil, plus extra for serving

  • 1/2 cup watercress sprigs, very roughly chopped

  • Balsamic vinegar, Maldon sea salt flakes, and coarsely crushed black pepper, for serving



  1. Preheat oven to 400°F (200°C). 

  2. Season the salmon with salt, and then set aside for 15 minutes. 

  3. Cook the potatoes in well salted boiling water until tender.  While the potatoes are cooking, heat 2 tablespoons of olive oil in a large frying pan that can be transferred to the oven. 

  4. Pat the salmon dry with paper towels, add to the pan, and sear for 3 to 4 minutes, turning it three or four times, until nicely browned on all sides.  Transfer the pan to the oven and roast for 8 to 10 minutes, until the fish is cooked through but still moist and juicy in the center.  Remove from the oven, cover with foil, and set aside for 5 minutes. 

  5. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork.  Season the potatoes with salt and pepper, and add any juices from the fish. 

  6. Add the watercress and mix until well blended. To serve, spoon the crushed potatoes onto warmed plates and place the salmon on top.  Drizzle with extra virgin olive oil and balsamic vinegar, and sprinkle sea salt flakes and coarsely crushed black pepper.


bottom of page