zoom Warm courgette and salmon salad

    Save to your scrapbook

    Warm courgette and salmon salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Warm courgette and salmon salad

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4


    300g small or new potatoes, halved
    2 tbsp olive oil
    2 courgettes, thickly sliced
    1 lemon, sliced
    2 tsp Cooks’ Ingredients pul biber
    2 garlic cloves, bashed (unpeeled)
    about 500g salmon fillet
    20g pack dill, finely chopped
    1 shallot, finely diced
    1 tbsp Dijon mustard
    2 tbsp white wine vinegar
    100g mixed salad leaves


    1. Preheat the oven to 200˚C, gas mark 6. Boil the potatoes in salted water for 10 minutes until just tender; drain. On a large roasting tray, toss the potatoes with 1 tbsp olive oil, the courgettes, lemon, pul biber and garlic; season. Bake for 15 minutes. Lay the fish over the top, season and bake for a further 25 minutes until the fish is opaque and the vegetables are tender.

    2. Meanwhile, in a small bowl, mix the dill, shallot, mustard, white wine vinegar and remaining 1 tbsp olive oil; season.

    3. When the vegetables and fish are cooked, discard the lemon slices then take out the garlic, discard the skin and mash the flesh into the dressing. Put the salad leaves on a large platter, flake over the salmon (discarding the skin if necessary) then toss with the vegetables and dressing. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars