Citrus salmon with herb & caper crushed potatoes
Give salmon a zesty twist with this simple supper, ready in just 30 minutes
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 30 minutes- 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.
- 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
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7267/
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 30 minutesIngredients
- 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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05 September 2008
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05 September 2008
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13 September 2008
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