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Ingredients
- 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
Method
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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.
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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
