Roasted Salmon and Hasselback Potatoes
with Caper & Dill Salsa, Roasted Tenderstem® and Tomatoes
- Fish
This Roasted Salmon and Hasselback Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
350
Salad Potatoes
½
Lemon
1
Dill
15
Capers**
80
Tenderstem® Broccoli
125
Baby Plum Tomatoes
2
Salmon Fillets
(Contains: Fish)
Not included in your delivery
2
Olive Oil for the Salsa
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, halve the lemon. Finely chop the dill (stalks and all).
Pop the dill and capers into a small bowl and add the olive oil for the salsa (see pantry for amount). Squeeze in some lemon juice, then season with salt and pepper.
Taste and add more salt, pepper or lemon juice if needed. Set your salsa aside for now.
Pop the Tenderstem® broccoli and tomatoes onto another baking tray.
Drizzle with oil and season with salt and pepper. Toss to coat, then spread out and set aside.
About 15 mins before the potatoes 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 other side of the baking tray. Season with salt and pepper.
Roast for the remaining time until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
At the same time, roast the veg on the middle shelf of your oven until the broccoli is tender and the tomatoes are soft, 10-12 mins.
When everything's ready, plate up your salmon with the hasselbacks and roasted veg alongside.
Spoon the salsa over the salmon to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dill and caper salsa is a highlight, praised for being fresh and flavoursome alongside the salmon. Some felt the salmon and vegetables could benefit from a little extra seasoning before cooking.
- Ease of prep: Most found this straightforward to prepare, and the hasselback potatoes were a pleasant surprise for those making them for the first time.
- Suggestions: Season the salmon generously before roasting, and consider par-boiling the potatoes first to reduce oven time. Pre-cooking the broccoli briefly by boiling, steaming, or microwaving before roasting helps avoid it turning too crispy or burning.
- Next-day meals: The leftover salsa keeps well and works nicely as a cold topping the next day.
- Portions: Several reviewers found the salmon portion on the small side and suggest adding extra fish or bulking out the veg to make it more filling.
