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Creamy Dill Baked Salmon

with Stir-Fried Courgette & Leeks and Herby Roast Potatoes
Emma Blanchet
Emma BlanchetUpdated on November 04, 2025
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Calories
: 
757 kcal
Protein
: 
32.8g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Fish
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Leek

1 bunch(es)

Dill

2 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Cream Cheese

(Contains: Milk)

200 grams

Salmon Fillets

(Contains: Fish)

Not included in your delivery

½ tbsp

Olive Oil

20 grams

Butter

2 tbsp

Mayonnaise

Energy (kJ)3167 kJ
Energy (kcal)757 kcal
Fat45.4 g
of which saturates15.2 g
Carbohydrate54.1 g
of which sugars10 g
Dietary Fibre9.5 g
Protein32.8 g
Cholesterol80 mg
Salt1 g
Potassium1228.2 mg
Calcium94.8 mg
Iron2.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Small Bowl
•Baking Paper
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

2

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).

3

In a small bowl, combine the cream cheese, hard Italian cheese, olive oil (see pantry for amount), half the dill and half the garlic. Season with salt and pepper and mix well. 

Lay the salmon fillets, skin-side down onto a lined baking tray. Season with salt and pepper. 

Spread the cream cheese mixture over the top of the salmon fillets with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish.

4

When the potatoes have 15 mins of baking time remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

5

When the salmon has around 5-6 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the courgette and leeks, season with salt and pepper. Stir-fry until browned on the outside and softened, 5-6 mins. 

Once softened, stir in the remaining garlic and butter (see pantry for amount) until melted, 1 min more. Remove from the heat.

6

When everything's ready, share the salmon between serving plates. Serve the herby potatoes and veg alongside.

Sprinkle the remaining dill over the salmon. Dollop some mayo (see pantry for amount) on the side for dipping to finish.

Enjoy!

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