Citrus salmon with herb and caper crushed potatoes

  • serves 2
  • Easy

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.



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


  • 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.

Nutritional Information

  • Kcals 479
  • Carbs 27.9g
  • Protein 31.8g
  • Fat 27.5g
  • Salt 1.14g
  • Saturates 4.7g
  • Fibre 1.7g