Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Citrus-crusted salmon with buttered leeks and roasted new potatoes

  • Serves 4
  • Total time 40 mins
0.0/5 rating (0 votes)
Citrus-crusted salmon with buttered leeks and roasted new potatoes
Citrus-crusted salmon with buttered leeks and roasted new potatoes

step by step

  • 1Preheat the oven to 220°C, fan 200°C, gas 7. Boil the potatoes in a pan of lightly salted water for 5 minutes, while a large baking tray preheats in the oven. Drain the potatoes, add 20g butter to the pan and shake gently to roughen up the edges and coat in the butter. Tip onto the hot tray and pop in the oven for 25-30 minutes, stirring halfway through.
  • 2Melt the rest of the butter in the pan you used for the potatoes. Pour half into a bowl with the breadcrumbs; stir through the parsley, citrus zests and half the lemon juice, plus seasoning. Sit the salmon fillets on another baking tray; squeeze a bit more lemon juice over each fillet. Press the crumb mixture on top of the salmon. Bake in the oven for 12 minutes until the crust is golden and the salmon cooked.
  • 3Tip the leeks into the rest of the butter in the pan. Season, cover and cook for 4-5 minutes until starting to soften. Add the peas and 3 tablespoons water; cook for 3 minutes until tender.
  • 4Serve the salmon on a bed of buttered leeks and peas, accompanied by the potatoes.
  • Recipe photograph by Toby Scott

You will need

  • 750g new potatoes, diced
  • 60g butter
  • 75g fresh white breadcrumbs
  • 2 tbsp chopped parsley
  • zest of 1 small orange
  • zest and juice of 1 lemon
  • 2 x 240g packs salmon fillets
  • 1 x 500g pack leeks, thickly sliced
  • 200g frozen peas

+ Nutritional Information