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Scandi Style Baked Salmon and Dill Garlic Butter
Scandi Style Baked Salmon and Dill Garlic Butter

Scandi Style Baked Salmon and Dill Garlic Butter

with Caper Crispy Potatoes and Dill Cucumber Pickle Salad

Salmon is a delicate and flavoursome fish, perfect for pairing with butter sauce such as the one in this recipe that's flavoured with garlic and dill. A popular pairing in Scandinavian cuisine, we're serving this salmon and dill sauce with roasted caper potatoes and a pickled salad. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Pescatarian
New
Climate Conscious
Low Carb
Allergens:
Sulphites
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.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

500 grams

Salad Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Baby Cucumber

1 bunch(es)

Dill

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

200 grams

Salmon Fillets

(Contains: Fish)

15 grams

Capers**

50 grams

Baby Leaf Mix

Not included in your delivery

20 grams

Butter

1 tsp

Sugar for the Pickle

1 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2570 kJ
Energy (kcal)614 kcal
Fat34.8 g
of which saturates9.1 g
Carbohydrate53.2 g
of which sugars13.2 g
Dietary Fibre6.4 g
Protein27.1 g
Cholesterol80 mg
Salt0.8 g
Trans Fat0.2 g
Potassium140.7 mg
Calcium22.8 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Aluminum Foil
Bowl
Baking Tray
Baking Paper
Kitchen Shears

Instructions

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove your butter (see pantry for amount) and allow to come up to room temperature.

Halve the potatoes widthways (halve any large ones again). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Trim the cucumber, then halve lengthways. Thinly slice widthways. Roughly chop the dill (stalks and all). 

Roast!
2

Put the potatoes onto a baking tray. Drizzle with oil and season, then toss to coat. Spread out in a single layer, cut-side down. Pop the garlic parcel on the same tray.

When the oven is hot, roast the potatoes and garlic on the top shelf, 20 mins. Remove the garlic after 10 mins and set aside.

When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl to lightly crush each potato half. 

Drizzle the smashed potatoes with more oil and return to the middle shelf until crispy and golden, 15-20 mins.

Pickle Time!
3

While the potatoes cook, in a medium bowl, combine the cider vinegar and sugar for pickling (see pantry for amount).

Season with salt and pepper, then add the cucumber and half the dill.

Mix together well, then set aside to pickle.

Roast the Salmon
4

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper and drizzle with the honey (see pantry for amount).

When the smashed potatoes have been in the oven for 5 mins, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make the Butter
5

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, add the roasted garlic, butter and remaining dill.

Season with salt and pepper, then mash together using a fork.

Finish and Serve
6

Once everything's cooked, add the capers to the potatoes and mix.

Share the salmon between your plates and top with the dill garlic butter.

Serve the potatoes and cucumber pickle alongside. Add a drizzle of oil to the leftover pickling liquid and mix to make a dressing.

Share the leaves between your plates and drizzle over the dressing. Add a dollop of mayo (see pantry for amount) for the potatoes.

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