Flaky Salmon & Herby Potatoes

Flaky Salmon & Herby Potatoes

Food doesn’t need to be complicated to be delicious. This recipe is just salmon, little gem lettuce and potatoes – very simple and humble ingredients. But done well, it’s a recipe you’ll go back to again and again. A tangy vinaigrette packed with lots of dill really elevates it, pure deliciousness in a bowl.

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Ingredients

baby potatoes 800 g (halved)
fresh dill 1 handful (chopped)
olive oil 6 tbsp
wholegrain mustard 4 tsp
white wine vinegar 2 tbsp
honey 2 tbsp
salmon 4
little gem lettuce 4
capers 3 tbsp (drained)

Method

Preheat the oven & cook the potatoes

Preheat the oven to 200°C/180°C fan.
Halve the baby potatoes. Boil the them until soft in salted water, around 8-10 minutes. Drain once cooked.

Make the vinaigrette

While the potatoes are cooking, finely chop the fresh dill.
To make the vinaigrette - in a small bowl combine the olive oil, wholegrain mustard, white wine vinegar, honey and dill.

Cook the salmon

Place the salmon skin-side down on a lined baking tray. Cook in the oven for 8 minutes.
While the salmon is cooking, separate the little gem lettuce leaves and drain the capers.

Plate up

Plate up - combine the baby potatoes and little gem lettuce leaves, dress with ½ of the vinaigrette. Flake the salmon on top, add the remaining vinaigrette and finish with the capers. Enjoy!

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