Oven-Baked Lemon Salmon and Caper Dill Salsa
with Smashed Potatoes and Beetroot & Pea Shoot Salad
This Oven-Baked Lemon Salmon and Caper Dill Salsa is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
Greek Style Salad Cheese
(Contains Milk)
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 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways. Zest and halve the lemon.
Finely chop the dill (stalks and all). Roughly chop the capers.
Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast on the top shelf, 20 mins.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Drizzle with a little oil and sprinkle over the lemon zest. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.
To make the salsa, pop the capers and dill in a small bowl with the olive oil for the salsa (see ingredients for amount). Squeeze in half the lemon juice and season with pepper. Mix well, then set your salsa aside.
For the dressing, squeeze the rest of the lemon juice into a medium bowl mix in the olive oil for the dressing (see ingredients for amount). Add a pinch of sugar (if you have any) and season with salt and pepper. Mix together, then set your dressing aside.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Pop the salmon on the middle shelf to roast until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
Meanwhile, cut each beetroot into 6 wedges. Add to the dressing bowl along with the pea shoots.
Crumble in the Greek style salad cheese, then toss to coat.
When everything is ready, serve the salmon on your plates with the smashed potatoes and beetroot salad alongside.
Spoon the dill and caper salsa over the salmon to finish. Enjoy!
