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British Recipes

Roasted Salmon and Hasselback Potatoes

Roasted Salmon and Hasselback Potatoes

Roasted Salmon and Hasselback Potatoes

with Caper & Dill Salsa, Roasted Tenderstem® and Tomatoes

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This Roasted Salmon and Hasselback Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:

Pesce

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

350

Salad Potatoes

½

Lemon

1

Dill

15

Capers**

80

Tenderstem® Broccoli

125

Baby Plum Tomatoes

2

Salmon Fillets

(Contains: Pesce)

Not included in your delivery

2

Olive Oil for the Salsa

Nutritional information

Energy (kJ)1990 kJ

Energy (kcal)476 kcal

Fat24.3 g

of which saturates4.2 g

Carbohydrate32.8 g

of which sugars5.8 g

Protein26.5 g

Salt1.1 g

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

Utensils

•Baking Tray

•Small Bowl

Instructions

Make your Hasselbacks

1

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.

Time to Salsa

2

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.

Prep the Veg

3

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.

Bring on the Salmon

4

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.

Roast the Veg

5

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.

Serve

6

When everything's ready, plate up your salmon with the hasselbacks and roasted veg alongside.

Spoon the salsa over the salmon to finish.

Enjoy!

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