Scandi Style Roasted Salmon, Beetroot and Potatoes
with Lemon Mayo and Cranberry Butter Cabbage
Inspired by festive dishes in Scandinavia, we've paired salmon with beetroot and lemon. Served alongside roasted root veg and cranberry studded cabbage, this dish is both colourful and seasonal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
250 grams
Cooked Beetroot
200 grams
Salmon Fillets
(Contains: Fish)
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
64 grams
Mayonnaise
(Contains: Egg, Mustard)
150 grams
Shredded Savoy Cabbage
30 grams
Dried Cranberries
25 grams
Redcurrant Jelly
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Pop the potato and beetroot chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the potatoes have 15 mins remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).
In a small bowl, mix together a pinch of lemon zest, a squeeze of lemon juice and the mayo.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the cabbage and garlic and stir-fry for 2 mins. Season with salt and pepper and add a splash of water and the dried cranberries.
Mix well and cover with a lid (or some foil).
Cook the cabbage until just tender, 3-4 mins. Once cooked, remove from the heat and stir through the butter (see pantry for amount).
When the salmon has 5 mins remaining, drizzle over the redcurrant jelly and return to the oven to glaze for the remaining cook time.
When everything's ready, share the salmon, roasted root veg and cranberry butter cabbage between your serving plates.
Sprinkle some lemon zest over the salmon fillets.
Dollop the lemon mayo over the potatoes and beetroot to finish.
Enjoy!
