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Peri Peri Salmon and Chips

Peri Peri Salmon and Chips

with Lemon Dressed Salad and Zesty Mayo
Recipe Development Team
Recipe Development TeamUpdated on June 24, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
631 kcal
Protein
: 
26.6g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Egg
  • Mustard
  • Celery
  • Mustard
  • May contain traces of allergens
  • Cereals containing gluten
  • Milk
  • Soya
  • Sulphites
  • Wheat
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery, Mustard)

½ unit(s)

Lemon

125 grams

Premium Tomato Mix

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Olive Oil for the Marinade

Energy (kJ)2641 kJ
Energy (kcal)631 kcal
Fat29.1 g
of which saturates4.7 g
Carbohydrate56 g
of which sugars10.5 g
Dietary Fibre7.6 g
Protein26.6 g
Cholesterol80 mg
Salt1.8 g
Potassium1291.3 mg
Calcium63.4 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Zester
•Medium Bowl
•Baking Paper
•Bowl

Cooking Steps

Chip Chip Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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 the chips on the top shelf until golden, 25-35 mins. Turn halfway.

Prep the Salad
2

Meanwhile, trim the baby gem, halve lengthways, then thinly slice widthways. 

Zest and halve the lemon (see ingredients for amount).

In a medium bowl, combine a squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Halve the premium tomatoes, then add them to the dressing and toss to coat. Set aside.

Prep the Salmon
3

In a medium bowl, add the salmon fillets, peri peri seasoning, olive oil for the marinade (see pantry for amount) and half the lemon zest. Season with salt and pepper, then rub to coat.

Time to Bake
4

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finishing Touches
5

Meanwhile, in a small bowl, combine the mayo and remaining lemon zest.

When everything's ready, add the baby gem to the bowl of tomatoes and toss to coat in the dressing.

Finish and Serve
6

Share the salmon between your plates.

Serve the chips and salad alongside.

Add a dollop of zesty mayo for dipping and cut any remaining lemon into wedges for squeezing over.

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