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Oven-baked Lemon Salmon with Cajun Baby Potatoes

A delightful dish, Oven-baked Salmon seasoned with Lemon, with crispy Smashed Cajun-spiced Baby Potatoes.

369 Reviews

25

Cooking Time

2 People

Serving Size

Seafood

Protein

700

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Peeler | Knife | Strainer | Baking tray | Small bowl

Cooking Instructions

Ingredients

Step 5 : Bake the Potatoes

After the potatoes have baked for 15-20 minutes, lightly crush each with the bottom of a bowl. Drizzle again with olive oil and return to the oven for 5-10 minutes until crispy.

350 g Beetroot
400 g Baby Potato
6 g Cajun Seasoning
400 g Salmon Fillet
120 g Fresh Lemon
20 g Capers
5 g Fresh Dill
60 g Baby Rocket Leaves

Allergens

Fish

Step 1 : Cook the Beetroot

Preheat your oven to 200°C/180°C (fan)/gas 6. For the beetroot, peel and chop it into small chunks, then boil in a pot of water over medium-high heat for 20-25 minutes, or until fork-tender. Drain and set aside.

Nutritional Information

Energy (kJ/kcal)    

700

Protein (g)    

50

Carbohydrates (g)    

68

Fibers (g)    

12

Sugar

15

Fats (g)

31

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Bake the Salmon

Zest the lemon and set the zest aside. Place salmon fillets on a baking tray, skin-side down. Drizzle with olive oil, sprinkle with lemon zest, and season with salt and black pepper. Bake for 8-12 minutes until cooked through.

Step 2 : Roast the Potatoes

Halve baby potatoes and arrange them on a baking tray. Drizzle with oil, sprinkle with Cajun spice, and toss well. Bake in the preheated oven for 15-20 minutes until golden.

Step 4 : Prep the Dressing

Chop the capers and dill, and squeeze the lemon juice into a bowl. Combine capers, dill, olive oil, and season with salt and pepper to make the dressing.

Step 6 : Serve and Enjoy!

Arrange rocket leaves on plates, add the baked salmon, smashed Cajun potatoes, and beetroot. Drizzle with the caper dill dressing before serving.

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