Citrus-crusted salmon with buttered leeks and roasted new potatoes
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Citrus-crusted salmon with buttered leeks and roasted new potatoes
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
659Kcal
Fat
32gr
Saturates
12gr
Carbs
52gr
Sugars
7gr
Fibre
10gr
Protein
35gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 750g new potatoes, diced
- 60g butter
- 75g fresh white breadcrumbs
- 2 tbsp chopped parsley
- zest of 1 small orange
- zest and juice of 1 lemon
- 2 x 240g packs salmon fillets
- 1 x 500g pack leeks, thickly sliced
- 200g frozen peas
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Boil the potatoes in a pan of lightly salted water for 5 minutes, while a large baking tray preheats in the oven. Drain the potatoes, add 20g butter to the pan and shake gently to roughen up the edges and coat in the butter. Tip onto the hot tray and pop in the oven for 25-30 minutes, stirring halfway through.
- Melt the rest of the butter in the pan you used for the potatoes. Pour half into a bowl with the breadcrumbs; stir through the parsley, citrus zests and half the lemon juice, plus seasoning. Sit the salmon fillets on another baking tray; squeeze a bit more lemon juice over each fillet. Press the crumb mixture on top of the salmon. Bake in the oven for 12 minutes until the crust is golden and the salmon cooked.
- Tip the leeks into the rest of the butter in the pan. Season, cover and cook for 4-5 minutes until starting to soften. Add the peas and 3 tablespoons water; cook for 3 minutes until tender.
- Serve the salmon on a bed of buttered leeks and peas, accompanied by the potatoes.
