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Oven Baked Lemon Salmon and Caper Dill Salsa
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Oven Baked Lemon Salmon and Caper Dill Salsa

Oven Baked Lemon Salmon and Caper Dill Salsa

with Beetroot, Feta Peashoot Salad and Crushed Potatoes

We love a good Lemon Salmon and Caper Dill Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Fish

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

½

Lemon

1

Dill

15

Capers

2

Salmon Fillets

(Contains Fish)

250

Cooked Beetroot

40

Pea Shoots

100

Feta Cheese

Not included in your delivery

1

Olive Oil for the Dressing

1.5

Olive Oil for the Salsa

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Nutritional information

Energy (kcal)610 kcal
Energy (kJ)2552 kJ
Fat34 g
of which saturates13 g
Carbohydrate41 g
of which sugars13 g
Protein35 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Baking Sheet with Baking Paper
Colander
Bowl
Large Bowl
Baking Tray
Grill Pan
Plate

Instructions

Get Prepped
1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. Halve the salad potatoes (or quarter any larger ones). Zest and halve the lemon. Finely chop the dill (stalks and all). Roughly chop the capers.

Cook the Potatoes
2

Add the potatoes to the boiling water and cook until just tender, 12-15 mins, then drain well in a colander and set aside. While the potatoes cook, pop the salmon fillets on a baking tray lined with baking paper. Drizzle with oil, season with salt and pepper and sprinkle the lemon zest over the fish, set aside. IMPORTANT: Wash your hands after handling raw fish. Chop each beetroot into 6 segments.

Make the Salsa and Dressing
3

Meanwhile, pop the capers and dill in a small bowl and add the olive oil (see ingredients list for amount). Squeeze in half the lemon juice and season with pepper. Stir together and set aside. Squeeze the rest of the lemon juice into a larger bowl and add the olive oil (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Stir and set aside.

Cook the Salmon
4

Once the potatoes are cooked and drained, roast the salmon on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: The salmon is cooked when opaque all the way through.

Fry the Potatoes
5

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Add the potatoes to the pan and crush them lightly with a fork. Fry, turning occasionally, until golden, 8-10 mins. Once cooked, remove from the heat. Add the beetroot and pea shoots to the salad dressing. Crumble in the Feta and toss to coat.

Finish and Serve
6

Serve the salmon with the potatoes and beetroot salad alongside. Spoon the dill and caper salsa on top of the salmon and enjoy!