Lemony Roasted Salmon with Garlicky Mash
with Creamy Mushroom and Dill Sauce
- Fish
- Milk
.
Ingredients
2
Salmon Fillets
(Contains: Fish)
1
Dill
1
Echalion Shallot
150
Closed Cup Mushrooms
1
Garlic Clove
½
Lemon
150
Soured Cream
(Contains: Milk)
1
Vegetable Stock Powder
450
Potatoes
Not included in your delivery
75
Water for the Sauce
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. Then carefully remove from your oven and set aside.
Zest the lemon and cut into wedges. Halve, peel and chop the shallot into small pieces. Thinly slice the mushrooms. Roughly chop the dill (stalks and all).
Lay the salmon fillets (skin side down) onto a lightly oiled baking tray. Drizzle with oil, sprinkle over the lemon zest and season with salt and pepper. Pop the salmon on the top shelf of the oven and bake until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque. Meanwhile, heat a drizzle of oil in a medium frying pan over medium-high heat and once hot add the shallot. Cook, stirring, until softened, 2-3 mins.
Add the mushrooms to the pan with the shallot and cook, stirring occasionally, until golden brown, 4-5 mins. Lower the heat, add the water (see ingredients for amount) with the stock powder and half the soured cream. Season with salt and pepper, bring to a simmer until reduced slightly, 3-4 mins. Remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter (if you have any) and the remaining soured cream and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. Remove the garlic from the foil and transfer to a chopping board. Mash with the back of a fork then stir through the mash.
Reheat the mushroom sauce and stir through the dill. TIP: Add a splashmore water if a little thick. Reheat the mash if you need to. Divide the salmon between plates with the mash alongside and the mushroom sauce over everything. Serve the lemon wedges alongside for squeezing. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The creamy mushroom and dill sauce is a highlight, pairing well with the lemon-roasted salmon; a small number felt the combination did not work for them, so it is worth knowing the sauce is quite earthy and herby.
- Ease of prep: Simple and relatively quick to prepare, with straightforward steps that suit a midweek dinner.
- Suggestions: Add a green vegetable such as spinach, asparagus, or peas to make the meal feel more complete. If you find the dill too prominent, use a little less; peeling the potatoes before mashing gives a smoother result.
- Portions: The salmon fillets were frequently noted as quite small, so consider supplementing with an extra fillet if cooking for hungry adults.
