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Recipe by olive magazine

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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.
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.

Per serving

479 kcalories, protein 31.8g, carbohydrate 27.9g, fat 27.9 g, saturated fat 4.7g, fibre 1.7g, salt 1.14 g

Latest comments and suggestions

• Kate123

  05 September 2008

  Kate123 commented on this recipe

  Very easy and tasty. The capers made it

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• Kate123

  05 September 2008

  Kate123 rated this recipe

  

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• Rog

  13 September 2008

  Rog rated and commented on this recipe

  

  Very tasty and quick to make. The capers really enhanced the flavour of the potatoes.

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• KiwiJu

  21 September 2008

  KiwiJu commented on this recipe

  Very easy and tasty. Will definitely make this again.

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• yumyum

  28 September 2008

  yumyum rated and commented on this recipe

  

  Excellent combination of flavours - salmon is quickly becoming a favourite ingredient! Came out supermoist but with firm texture and the potatoes tasted really exciting.

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• Heather

  02 October 2008

  Heather rated and commented on this recipe

  

  Loved this recipe and have made many times since. I upped the "juice content" and found that this extra juice when plating up poured over potatoes was FAB, so loevely and fesh tasting and the incraese in juice and decrease in oil makes it even healthier too, tastes very virtous!!

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Ingredients

• 2 skinless salmon fillets
• 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

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 30 minutes

Ingredients

• 2 skinless salmon fillets
• 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

Per serving

479 kcalories, protein 31.8g, carbohydrate 27.9g, fat 27.9 g, saturated fat 4.7g, fibre 1.7g, salt 1.14 g

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