Recipe: Baked salmon from Val Stones


13 Feb 2024

Close up of baked salmon, slices of lemon and vegetables in a pan


Bone-friendly dinners don't come much better than this! This delicious baked salmon recipe from ROS Ambassador Val Stones features roasted potatoes, peppers, anchovies and fennel. It's perfect for boosting your vitamin D intake in the colder months. 

"This recipe works well with salmon fillets as well as cod loin and haddock," says Val. "I like to buy wild caught salmon and add seasonal green vegetables to make it a really healthy meal."

Find out more about nutrition for bones and what type of foods you should be eating to maintain good bone health now.


Serves: 4
Preparation time: 16 minutes
Cooking time: 50-60 minutes
What you’ll need: Large roasting dish, tin foil to cover the dish


  • 900g of new potatoes, sliced into thin slices
  • 8 tomatoes skinned and cut in half
  • 2 red peppers and 1 orange pepper, de-seeded and cut into strips
  • 50g anchovy fillets in oil, drained
  • 6 cloves of garlic cut into small pieces
  • 1 teaspoon fresh roughly chopped oregano
  • 1 small bulb of fennel, thinly sliced
  • 80ml olive oil
  • 180ml good quality chicken stock or broth
  • 1 unwaxed lemon cut into 6 slices (keep the ends for their juice)
  • 4 pieces of salmon fillets sufficient for 4 servings, approximately 800g
  • Salt and freshly ground black pepper


  1. Set the oven for 180°C fan / 200C / gas mark 4. Place the potatoes in a pan and par boil for 5 minutes, drain and arrange in the base of the roasting pan.
  2. In a roasting dish, place the sliced tomatoes and peppers on top of the potatoes, and scatter the anchovies, garlic, oregano and fennel on top. Drizzle over half the oil and season well.
  3. Pour the chicken stock over the vegetables. Cover the dish with foil and place in the oven to bake for 40 minutes.
  4. After that time, remove the foil and place the fish pieces on top of the vegetables, drizzle the fish with the remaining olive oil and season well with salt and pepper. Scatter the lemon slices on the vegetables and squeeze the juice from the ends of the lemons onto the salmon pieces.
  5. Place back in the oven without the foil and bake for a further 15 minutes until the fish is thoroughly baked through.
  6. Serve with seasonal green vegetables.

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