Citrus salmon with herb and caper crushed potatoes
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
Ingredients
- 2 skinless fillets salmon
- 1 lemon, juiced
- 1 orange, juiced
- olive oil
- 300g new potatoes
- 1 tbsp Dijon mustard
- ½ small bunch basil, chopped
- 1 tbsp capers, rinsed and drained
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Put the salmon in a freezer bag with half the lemon juice, all the orange juice and 1 tbsp olive oil and season well.
Leave for 10 minutes then tip the salmon and marinade into a shallow ovenproof dish and bake for 6-8 minutes until just cooked through. - STEP 2
Boil the potatoes until tender. Gently crush with 1 tbsp olive oil, the rest of the lemon juice, mustard, basil and capers. Serve with the salmon and any juices from the dish.
