Flight Pantry

Hello everyone!

Today we’re sharing a recipe we really enjoyed making.

Life gets busy, and sometimes it’s hard to come up with new ideas for what to cook during the week.

So this week, we decided to visit a supermarket here in Frankfurt (Germany) that we hadn’t tried before. There, we found a great selection of fresh fish—and that immediately inspired us to cook some beautiful oven-baked salmon! Since it’s asparagus season, we also picked up some fresh green asparagus, and we spotted some gorgeous wild broccoli (also known as bimi). We already had onions and potatoes at home.

Here’s the recipe—hope you enjoy it!

Ingredients:

Serves 4

• 600g salmon fillets

• 400g fresh green asparagus

• 100g wild broccoli (bimi)

• 800g small potatoes

• 2 onions

• 2 garlic cloves

• Olive oil

• Pepper to taste

• Salt to taste

Preparation:

Preparing the potatoes

1. Wash the potatoes (no need to peel them unless you prefer). Slice them into thin rounds.

Veggies

1. Wash the vegetables.

2. Trim the ends off the asparagus and cut them into pieces.

3. Cut the wild broccoli into small pieces.

4. Peel and slice the onions into half moons.

5. Peel and finely chop the garlic.

Cooking

1. Preheat the oven to 180°C (fan setting, if needed).

2. We like our potatoes well cooked, so we start by placing them in a glass oven dish. Drizzle with olive oil, season with pepper and a pinch of salt. You can also add herbs like oregano or thyme—this boosts flavour and helps reduce the need for salt, making the dish healthier. Roast the potatoes for about 30 minutes.

3. Then, check the potatoes and give them a stir.

4. Add the vegetables (onion, garlic, asparagus, and broccoli) and the salmon. Drizzle with a bit more olive oil, pepper, and a pinch of salt. Return to the oven for another 25 minutes.

5. After that, check how everything is cooking. Depending on the thickness of your salmon fillets and your taste, you might need to leave it in for a bit longer. Ours were quite thick, so we baked them for an extra 10 minutes.

And that’s it!

Of course, feel free to use other vegetables you have on hand—bell peppers or zucchini also work really well.

You can also serve it with a fresh side salad (like lettuce and cucumber) for some extra crunch and a healthy touch.

We hope you enjoyed it!

🌿 Continue your journey in the Flight Pantry…

If you enjoyed this oven-baked salmon with asparagus and wild broccoli, here are a few more recipes you might love—whether you’re in the mood for more salmon or craving something different:

🐟 More salmon goodness:

• Delicious Summer Pasta with Flaked Salmon and Vegetables
• Salmon with Sesame Crust and Parsnip Mash

🥕 No salmon? No problem:

• Pumpkin and Potato Curry – Easy and comforting

• Tagliatelle with Chicken and Mushrooms – Creamy and hearty

• Wild Rice with Crispy Chicken and Broccoli – A wholesome favorite