The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Succulent salmon with fennel & orange salad
Push the boat out with a truly so-fish-ticated supper! Crispy baby potatoes are served with tender salmon fillets, simply grilled and drizzled with a punchy horseradish yogurt dressing. And the star catch? A zesty orange and fennel salad – spiked with shallot and parsley for extra zing. Sensational!
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 1 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 500g baby potatoes
- 1 fennel
- 3 radish
- 1 shallot
- 1 orange
- 20g rocket
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh flat-leaf parsley
- 2 skinless salmon fillets (Fish)
Nutritional Information
Calories: 563
Protein: 37g
Carbs: 56g
Fat: 21g
Ingredients
- 1000g baby potatoes
- 4 skinless salmon fillets (Fish)
- 2 fennel
- 6 radish
- 2 shallot
- 1 handful of fresh flat-leaf parsley
- 2 orange
- 40g rocket
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
Nutritional Information
Calories: 551
Protein: 36g
Carbs: 53g
Fat: 21g
Succulent salmon with fennel & orange salad
Push the boat out with a truly so-fish-ticated supper! Crispy baby potatoes are served with tender salmon fillets, simply grilled and drizzled with a punchy horseradish yogurt dressing. And the star catch? A zesty orange and fennel salad – spiked with shallot and parsley for extra zing. Sensational!
Cook time:
35 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Set the spuds simmering
- Halve the potatoes. Cook them in boiling water for 12-15 mins, then lift out with a slotted spoon and drain. Keep the pan of water over the heat.
Get grilling
- Heat your grill to high.
- Put the potatoes on a large baking tray lined with foil, add the salmon fillets and spritz with cooking spray. Grill for 10-12 mins until the salmon is cooked through and flaking.
Mix your salad
- At the same time, trim the fennel bulb, then cut it into quarters.
- Cook the fennel for 2-3 mins in the saucepan of boiling water, then drain. Leave to cool, then thinly slice.
- Thinly slice the radishes, peel and thinly slice the shallots, and chop the parsley. Zest the oranges, then peel and remove the pith. Cut the orange flesh into segments.
- In a mixing bowl, combine the fennel, radishes, shallots, parsley and orange segments with the rocket. Lightly season and toss well.
Finish & serve
- In a small bowl, mix the yogurt with the horseradish. Add a splash of water to thin if needed.
- Serve the salmon and potatoes with the salad, then drizzle over the horseradish yogurt.