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.
Citrus salmon with roasties & Scandi salad
You can’t fail to be impressed by this spinach and lemon-baked salmon with roast potato and celeriac and a crunchy Scandinavian style salad of cucumber, tomatoes, radish and dill. A dollop of yogurt and sprinkling of salty capers finish it to perfection to those roasties with the mostie!
SWK: Source of fibre
SWK: High protein
Plants 9
Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless salmon fillets (Fish)
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 110g baby tomatoes
- 1 handful of fresh dill
- 1 cucumber
- 2 radish
- 40g mixed salad leaves
- 1 large potatoes
- 400g celeriac (Celery)
- 1 unwaxed lemon
- 1 onion
Nutritional Information
Calories: 497
Protein: 37g
Carbs: 39g
Fat: 21g
Ingredients
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 600g potatoes
- 400g celeriac (Celery)
- 1 unwaxed lemon
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh dill
- 1 cucumber
- 2 onion
- 200g baby tomatoes
- 4 radish
- 80g mixed salad leaves
- 4 skinless salmon fillets (Fish)
Nutritional Information
Calories: 507
Protein: 36g
Carbs: 43g
Fat: 21g
Citrus salmon with roasties & Scandi salad
You can’t fail to be impressed by this spinach and lemon-baked salmon with roast potato and celeriac and a crunchy Scandinavian style salad of cucumber, tomatoes, radish and dill. A dollop of yogurt and sprinkling of salty capers finish it to perfection to those roasties with the mostie!
Cook time:
45 mins
Cuisine:
European
Food group:
Fish
Allergens: Milk, Fish, Celery
Cooking Instructions
Soften the onions
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel and cut the onions into 6 wedges. Peel the celeriac and cut it into 2cm cubes. Cut the potatoes into 2cm cubes, too.
- Put the cubes on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins.
Bake the salmon
- Meanwhile, thinly slice half the lemon and cut the other half into wedges.
- Put the salmon on a baking tray lined with baking paper and spritz with cooking spray. Add 1 lemon slice per fillet and bake for 12-14 mins, until the salmon is cooked through and flaking.
Toss the salad
- At the same time, finely chop half the dill. Cut the cucumber into thin slices, and chop the tomatoes into bite-size pieces. Trim the radishes, then halve each and slice into thin half-moons.
- In a mixing bowl, combine the dill, cucumber, tomatoes and radishes. Stir in the salad leaves, squeeze in a little juice from a lemon wedge (to taste) and toss.
Plate up
- Plate up the roasted roots and top with the salmon and capers. Drizzle over the yogurt, scatter over the remaining dill and serve with the salad and lemon wedges on the side.