Roasted Salmon and Hasselback Potatoes
with Caper & Dill Salsa, Roasted Tenderstem® and Tomatoes
Make a meal that's truly special with this lightly indulgent and luxurious Roasted Salmon and Hasselback Potatoes.
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 grams
Salad Potatoes
½ unit(s)
Lemon
1 bunch(es)
Dill
15 grams
Capers
80 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
2 unit(s)
Salmon Fillets
(Contains Fish)
Not included in your delivery
2 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, halve the lemon. Finely chop the dill (stalks and all).
Pop the dill and capers into a small bowl and add the olive oil for the salsa (see pantry for amount). Squeeze in some lemon juice, then season with salt and pepper.
Taste and add more salt, pepper or lemon juice if needed. Set your salsa aside for now.
Pop the Tenderstem® broccoli and tomatoes onto another baking tray.
Drizzle with oil and season with salt and pepper. Toss to coat, then spread out and set aside.
About 15 mins before the potatoes are ready, remove the potato tray from the oven and move the potatoes to one side.
Lay the salmon fillets, skin-side down, onto the other side of the baking tray. Season with salt and pepper.
Roast for the remaining time until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
At the same time, roast the veg on the middle shelf of your oven until the broccoli is tender and the edges are crispy and the tomatoes are soft, 10-12 mins.
If you'd prefer, boil your broccoli for 3-5 mins until tender. Season with salt and pepper.
When everything's ready, plate up your salmon with the hasselbacks and roasted veg alongside.
Spoon the salsa over the salmon to finish.
Enjoy!
