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Roasted Salmon and Hasselback Potatoes

Roasted Salmon and Hasselback Potatoes

with Samphire and Dill Salsa and Roasted Fennel and Tomatoes

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We love a good Roasted Salmon and Hasselback Potatoes, and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Salad Potatoes

1 unit(s)


1 punnet(s)

Baby Plum Tomatoes

½ unit(s)


1 bunch(es)


1 pot(s)


1 pack(s)


2 fillet

Salmon Fillet


Not included in your delivery

2 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1768 kJ
Energy (kcal)423 kcal
Fat20.0 g
of which saturates4.0 g
Carbohydrate37 g
of which sugars8.0 g
Protein27 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Place a few potatoes at a time in between two wooden spoon handles (see picture). Make slices width ways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes, put the potatoes on a large baking tray. Season with a generous pinch of salt and pepper and drizzle with oil. Toss to coat then roast on the top shelf of your oven until golden and tender, 30-40 mins.


Cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then quarter lengthways. Pop onto another roasting tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until golden, 25-30 mins, turning halfway through. When you turn the fennel, add the baby plum tomatoes with a drizzle more oil and season with salt and pepper. Return to the oven for the remaining time.


Put a small saucepan of water on to boil to cook the samphire later. Halve the lemon. Finely chop the dill (stalks and all). Pop the dill and capers into a small bowl. Once the pan of water is boiling, drop the samphire in and cook until tender, 2-3 mins. Drain in a sieve and run under cold water, this helps to keep its colour and stops it cooking further.


Add the samphire to the bowl with the capers and dill with the olive oil (see ingredients for amount) and squeeze in the lemon juice. Taste and season with salt and pepper but be careful as both the samphire and capers are quite salty! Set aside.


About 15 minutes before the potatoes and vegetables are ready, remove the potato tray from the oven and move the potatoes to one side. Lay the salmon fillets (skin side down) onto the baking tray. Drizzle with oil and season with salt and pepper.Return to the oven and roast for 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque.


When everything is ready, divide the potatoes, roasted vegetables and salmon between plates. Drizzle over the samphire salsa. Enjoy!