The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
So good salmon in garlic & herb sauce
Succulent salmon takes centre stage in this cosy classic, swimming in a creamy garlic, chive and tarragon sauce. Served with golden roast potatoes, sweet roasted onion, plus carrots and broccoli, it’s a fab fish supper done the Slimming World way.
SWK: Source of fibre
SWK: High protein
Plants 3
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Serving size
Ingredients
- 2 skinless salmon fillets (Fish)
- 1 onion
- 500g potatoes
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 10g of fresh chives
- 1 handful of fresh tarragon
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 carrot
- 180g Tenderstem broccoli
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 676
Protein: 43g
Carbs: 76g
Fat: 21g
Ingredients
- 1000g potatoes
- 2 onion
- 4 skinless salmon fillets (Fish)
- 4 carrot
- 240g Tenderstem broccoli
- 10g of fresh chives
- 2 x of fresh tarragon
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 661
Protein: 41g
Carbs: 75g
Fat: 21g
So good salmon in garlic & herb sauce
Succulent salmon takes centre stage in this cosy classic, swimming in a creamy garlic, chive and tarragon sauce. Served with golden roast potatoes, sweet roasted onion, plus carrots and broccoli, it’s a fab fish supper done the Slimming World way.
Cook time:
35 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x non-stick frying pan
- 1x saucepan
Get roasting
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the potatoes into 2cm cubes, then peel the onions and cut each into 6 wedges.
- Put the potatoes and onions on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins.
Cook the fish
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Cook the salmon for 8-10 mins, turning halfway, until golden brown, cooked through and flaking.
Veg out!
- Meanwhile, dice the carrots into 2cm cubes, then trim the broccoli.
- When the potatoes are nearly done, cook the carrots in boiling water for 3 mins, then add the broccoli for another 3-4 mins, until both are soft, then drain.
Sort that sauce
- Finely chop the chives and tarragon leaves. Transfer the salmon to a plate to rest, and keep warm if necessary.
- Keep the frying pan on the heat and add the garlic paste, vinegar and miso. Sprinkle in the stock and pour in 200ml water (300ml for 4 portions).
- Simmer for 5-7 mins, until reduced by half, then add the herbs and cook for 1 min.
- Leave to cool slightly, then stir in the yogurt to make a creamy sauce.
Dinner is served
- Spoon a generous amount of sauce onto the plates. Dish up the roast potatoes, onions and boiled veg, and lay the salmon on top of the sauce to serve.