Oven Baked Lemon Salmon and Caper Dill Salsa
with Beetroot, Feta Peashoot Salad and Crushed Potatoes
We love a good Lemon Salmon and Caper Dill Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
½
Lemon
1
Dill
15
Capers
2
Salmon Fillets
(Contains Fish)
250
Cooked Beetroot
40
Pea Shoots
100
Feta Cheese
Not included in your delivery
1
Olive Oil for the Dressing
1.5
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. Halve the salad potatoes (or quarter any larger ones). Zest and halve the lemon. Finely chop the dill (stalks and all). Roughly chop the capers.
Add the potatoes to the boiling water and cook until just tender, 12-15 mins, then drain well in a colander and set aside. While the potatoes cook, pop the salmon fillets on a baking tray lined with baking paper. Drizzle with oil, season with salt and pepper and sprinkle the lemon zest over the fish, set aside. IMPORTANT: Wash your hands after handling raw fish. Chop each beetroot into 6 segments.
Meanwhile, pop the capers and dill in a small bowl and add the olive oil (see ingredients list for amount). Squeeze in half the lemon juice and season with pepper. Stir together and set aside. Squeeze the rest of the lemon juice into a larger bowl and add the olive oil (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Stir and set aside.
Once the potatoes are cooked and drained, roast the salmon on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: The salmon is cooked when opaque all the way through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Add the potatoes to the pan and crush them lightly with a fork. Fry, turning occasionally, until golden, 8-10 mins. Once cooked, remove from the heat. Add the beetroot and pea shoots to the salad dressing. Crumble in the Feta and toss to coat.
Serve the salmon with the potatoes and beetroot salad alongside. Spoon the dill and caper salsa on top of the salmon and enjoy!
