Baked balsamic salmon

Today was a beautiful day.  We had all but given up hope on a sunny day with clear, blue skies.  Today was a sunny day, with clear, blue skies.  The temperature hovered around 20 degrees, but without the breezy conditions felt earlier this week, it felt pleasant.  It felt like we were given a chance for that one last hurrah.

Hubby and I decided to have an al fresco dinner tonight.  I made baked balsamic salmon, with twice cooked potatoes and vegetables.  It was a one pot dish, beautifully, flavoured, light and we enjoyed it with a glass of white wine from our dwindling stock purchased in France not too long ago.  Gretchen Parlato in the background.  You can’t ask for more.  I feel blessed on days like this.


  • 5 charlotte potatoes
  • 1 litre cold water
  • 150g green beans, trimmed
  • a handful of cherry tomatoes, sliced
  • a handful of green olive (pitted)
  • 1 clove of garlic, peeled and halved
  • 1 shallot, peeled and halved
  • 2 salmon fillets
  • Fry lite
  • 3 tbsp balsamic vinegar
  • sea salt
  • freshly ground black pepper


  1. Pre-heat the oven at 200 degrees
  2. Place water in a pan and add in the potatoes
  3. Bring water to a boil and cook for 10 minutes
  4. Drain potatoes and slice each one into half
  5. Line a baking tray with foil
  6. Place the green beans on the foil and top with tomatoes, olives, garlic and shallots
  7. Drizzle with 1 tbsp balsamic vinegar and season with salt and pepper
  8. Place the salmon steaks on top of the green beans
  9. Scatter the potatoes around the salmon
  10. Drizzle the salmon and potatoes with the remaining balsamic vinegar and season them with salt and pepper
  11. Cook for 13 minutes in the oven (this will depend on the size of your salmon steaks, mine were 150g each)
  12. Serve the salmon and vegetables with a drizzle of pan jus

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