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

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

By Olivia Banerjee
5’ Prep time
25’ Cook time
30’ Total time
480 Calories
2 Serving

Summary

Light, fresh and satisfying, this dish couldn’t be simpler to throw together quickly on a late-summer evening
Olivia Banerjee 0 Followers

Step by Step

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Step 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.
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Step 2

Put the courgette ribbons in a bowl and toss with the lemon juice, dill, capers and remaining 1 tbsp oil. Season.
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Step 3

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

Ingredient

  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Fennel seeds
    Fennel seeds
    0.5 tsp
  • Dill
    Dill
    0.5
  • Essential charlotte potatoes
    Essential charlotte potatoes
    350 grams
  • Essential courgette
    Essential courgette
    1
  • Essential lemons
    Essential lemons
    0.5
  • Essential wild pink salmon
    Essential wild pink salmon
    213 grams
  • Capers
    Capers
    0.5 tbsp
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