Tarragon salmon with crispy root chips

Tarragon salmon with crispy root chips

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(2 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Try cooking salmon with herbs and white wine and serving with roast root veg instead of plain potatoes

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal432
  • fat23g
  • saturates4g
  • carbs19g
  • sugars14g
  • fibre9g
  • protein34g
  • salt0.75g
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  • 800g mixed roots, such as carrot, parsnips and celeriac, cut into chips



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 salmon fillets, about 140g/5oz each
  • 2 tsp chopped fresh tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • large glass white wine (about 250ml)
  • 400g young spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • a little freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Heat oven to 200C/fan 180C/gas 6. Steam or boil the roots for 5 mins, drain well, then pat dry. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.

  2. Meanwhile, cook the salmon. Sprinkle each fillet with a little tarragon, salt and pepper. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.

  3. Boil a kettle of water. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.

  4. Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.

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Comments, questions and tips

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30th Nov, 2011
Added cornflour to thicken sauce
Frantic Flapjack
23rd Mar, 2009
Very disappointed with the sauce. To simmer it with the cooked salmon meant the salmon was overcooked and the sauce didn't thicken enough. If I made it again, I would simmer the sauce separately then pour over the cooked salmon.
cicilefrou's picture
11th Mar, 2009
It was delicious and nutritious and went especially well with a chilled bottle of dry white!
11th Mar, 2009
thi is nice and easy way and no need much time to prepair and cook.thanks for bbc good food for tha tips.
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