Roasted Salmon and Hasselback Potatoes

Name: Roasted Salmon and Hasselback Potatoes with Samphire and Dill Salsa and Roasted Fennel and Tomatoes
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: 2 Salmon Fillets; 350 Salad Potatoes; 15 Capers**; 125 Baby Plum Tomatoes; 1 Dill; 40 Samphire; 1 Fennel; ½ Lemon; 2 Olive Oil for the Salsa

with Samphire and Dill Salsa and Roasted Fennel and Tomatoes

Recipe Development TeamPublished on June 24, 2020

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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!

Allergens:

Fish

The quantities provided above are averages only.

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Salmon Fillets

(Contains: Fish)

350

Salad Potatoes

Capers**

125

Baby Plum Tomatoes

Dill

Samphire

Fennel

Lemon

Not included in your delivery

Olive Oil for the Salsa

Nutritional information

Energy (kcal)423 kcal

Energy (kJ)1768 kJ

Fat20 g

of which saturates4 g

Carbohydrate37 g

of which sugars8 g

Protein27 g

Salt0.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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.