Lemony warm salmon salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Lemony warm salmon salad
Roasted radishes add a lovely pop of colour and sweetness to this Scandi-inspired meal. Some crispy toasted rye bread goes great on the side
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
842Kcal
Fat
58gr
Saturates
25gr
Carbs
39gr
Sugars
5gr
Fibre
6gr
Protein
37gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 750g waxy potatoes (such as Anya), larger potatoes halved
- 2 tbsp rapeseed oil
- 480g mixed radishes, larger ones halved
- 3 lemons, 1 zested and juiced, 2 halved
- a 600g salmon fillet joint
- 1 x 20g pack dill, roughly chopped
- 2 tbsp miniature capers
- 1 x 300ml pot crème fraîche
- ½ x 20g pack tarragon, finely chopped
- ½ x 20g pack chives, finely chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large roasting tin with the oil and season well. Roast for 20 minutes, then remove the tin from the oven and add the radishes and lemon halves, squeezing the lemons gently over the veg first. Return to the oven for another 20 minutes, or until the vegetables are soft.
- Meanwhile, place the salmon in the middle of a large sheet of baking paper. Mix together the lemon zest and juice with half of the dill and pour over the salmon fillet. Season well then fold up and seal the edges of the baking paper. Place the parcel on a baking tray and bake for 20-25 minutes or until the salmon is just cooked through. Leave the salmon and vegetables to cool for 10 minutes, so that they are warm rather than hot.
- Stir the capers into the veg and squeeze any extra juice from the roasted lemon halves into the crème fraîche. Mix the remaining dill plus the tarragon and chives into the crème fraîche and season well.
- Divide the vegetables among shallow bowls and flake in the salmon, discarding the skin. Add a generous dollop of herby crème fraîche to serve.
