• 40g pistachio kernels, finely chopped
  • 40g fresh breadcrumbs
  • 14g fresh flat-leaf parsley, finely chopped
  • 1 lemon, zested and juiced
  • 800g fresh salmon
  • 150g reduced-fat soft cheese
  • 1kg baby potatoes, halved
  • 2 tbsp capers, drained
  • 2 tsp caster sugar
  • 2 tbsp olive oil
  • 250g cooked beetroot in natural juices, thinly sliced
  • 200g cucumber, trimmed, halved and cut into crescents
  • 150g baby leaf watercress


  1. 1

    Preheat the oven to 170°C/fan 150°C/gas mark 3. In a bowl, mix together the pistachios, breadcrumbs, half the parsley and the lemon zest.

  2. 2

    Place the salmon, skin-side down, diagonally on a large sheet of baking paper on a baking tray. Spread the soft cheese over the salmon, leaving a 2cm border all around. Press a layer of the pistachio mixture on top of the soft cheese. Fold up the baking paper and secure with kitchen string to make a sealed parcel. Bake in the oven for 30-35 minutes, or until just cooked through and starting to flake.

  3. 3

    Meanwhile, put the potatoes in a large pan of boiling water and cook for 20 minutes, until tender. Drain, tip into a serving bowl and scatter the remaining parsley over the top.

  4. 4

    Whisk together the capers, lemon juice and sugar in a small bowl, then slowly whisk in the oil.

  5. 5

    Transfer the salmon to a platter and arrange the beetroot slices, cucumber and watercress around it. Drizzle the dressing over the salad and serve with the potatoes.

Nutritional Details

Each serving provides
  • Energy 2286kj 546kcal 27%
  • Fat 29.0g 41%
  • Saturates 6.3g 32%
  • Sugars 7.8g 9%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

32.5g carbohydrate 5.8g fibre 35.8g protein

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