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Grilled Salmon

Grilled Salmon

with Dill Crushed Potatoes

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Here’s a recipe that proves that you don’t need loads of time in the kitchen to create a showstopping dish. Though we warm the creamy dill sauce in the recipe, it is also delicious cold if you’re really short of time. Simple, fresh and good for you, this is the perfect thing to rustle up for a quick-fix weeknight dinner.


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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 bag(s)

Baby Spinach

1 bunch(es)


2 unit(s)

Salmon Fillet


1 pot(s)

Creme Fraiche

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat34.0 g
of which saturates14.0 g
Carbohydrate46 g
of which sugars4.0 g
Protein32 g
Salt0.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Slotted Spoon
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a good pinch of salt for the potatoes. b) Chop the potatoes into 2cm chunks and add to the boiling water. Cook until you can easily slip a knife through them, 15-18 mins. c) Add the spinach to the potatoes for 1 minute to wilt. Drain and return to the pan off the heat.


a) While the potatoes cook, roughly chop the dill.


a) Lay the salmon on a foil lined baking tray skin side down. Season with a pinch of salt and pepper, drizzle over some oil. b) Cook the salmon under the grill until cooked through, 12-14 mins. c) TIP: The salmon is cooked when opaque all the way through. d) Remove from the grill and cover loosely with foil to rest.


a) Put a small saucepan on low heat, add the crème fraiche, dill (reserve a little for later), a pinch of salt and pepper. b) Warm through until slightly runny - be careful not to overcook it! c) TIP: We like this sauce warm, however you can also serve it cold if you like.


a) Once the potatoes and spinach are cooked, return to the pan off the heat. b) Add a third of the crème fraiche-dill mixture and gently stir together. The potatoes will crush slightly. c) Season to taste with salt and pepper.


a) Gently reheat the sauce to warm through. b) Serve the dill crushed potatoes and spinach with the salmon on top and a generous drizzle of sauce. c) Finish with a sprinkling of the remaining chopped dill.