Salmon, potato & courgette salad with lemon, dill and capers
Waitrose and Partners

Salmon, potato & courgette salad with lemon, dill and capers

Light, fresh and satisfying, this dish couldn’t be simpler to throw together quickly on a late-summer evening

    Gluten freeHigh in omega 31 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Ingredients

  • 1 Essential Courgette
  • 350g Essential Charlotte Potatoes, cut into chunks or quarters
  • ½ tsp fennel seeds, roughly crushed
  • 3 tbsp extra virgin olive oil
  • ½ Essential Lemon, juice
  • ½ 20g pack dill, plus extra sprigs to serve
  • ½ tbsp nonpareille capers, rinsed and finely chopped
  • 213g Essential Wild Pink Salmon, drained and broken into large flakes

Method

  1. Preheat the oven to 200ºC, gas mark 6 and put a roasting tin in the oven to heat up. Use a vegetable peeler to make ribbons from the courgette, reserving the core. Roughly chop the core into pieces about the same size as the potato chunks. Transfer to the preheated tin with the potatoes, fennel seeds and 2 tbsp oil. Season. Roast for 25 minutes, turning halfway through, until golden and crisp.

  2. Put the courgette ribbons in a bowl and toss with the lemon juice, dill, capers and remaining 1 tbsp oil. Season.

  3. Stir the courgette ribbons through the potatoes and divide everything between plates. Serve topped with the salmon and extra dill.

Cook’s tip

Light, fresh and satisfying, this dish couldn’t be simpler to throw together quickly on a late-summer evening

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,004kJ/ 480kcals

Fat

26g

Saturated Fat

4g

Carbohydrates

29g

Sugars

4.1g

Fibre

6.1g

Protein

31g

Salt

1.2g