Olive Magazine

Citrus salmon with herb and caper crushed potatoes

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This salmon recipe is easy-as-pie, marinate the salmon with oranges and lemons and serve with new potatoes crushed with capers, Dijon mustard and basil.

Nutrition:
NutrientUnit
kcal479
fat27.5g
saturates4.7g
carbs27.9g
sugars0g
fibre1.7g
protein31.8g
salt1.14g
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Ingredients

  • 2 skinless fillets salmon
  • 1 lemon, juiced
  • 1 orange, juiced
  • olive oil
  • 300g new potatoes
  • 1 tbsp Dijon mustard
  • ½ small bunch basil, chopped
  • 1 tbsp capers, rinsed and drained

Method

  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Put the salmon in a freezer bag with half the lemon juice, all the orange juice and 1 tbsp olive oil and season well. 
    Leave for 10 minutes then tip the salmon and marinade into a shallow ovenproof dish and bake for 6-8 minutes until just cooked through.

  • STEP 2

    Boil the potatoes until tender. Gently crush with 1 tbsp olive oil, the rest of the lemon juice, mustard, basil and capers. Serve with the salmon and any juices from the dish.

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