• 750 g large Taste the Difference British Gem potatoes, halved
  • 4 responsibly sourced Scottish salmon fillets by Sainsbury's
  • 50 g white breadcrumbs
  • 14 g fresh flat-leaf parsley, washed and finely chopped
  • 1 British chilli, deseeded and finely chopped
  • zest and juice of 1 lime
  • 3 tbsp olive oil by Sainsbury's, plus extra for greasing
  • 2 tsp wholegrain mustard by Sainsbury's
  • 80 g bag cosmopolitan salad to serve


  1. 1

    Preheat the grill to medium. Put the potatoes in a pan of water, bring to the boil, cover and simmer for 20 minutes until cooked through.

  2. 2

    Meanwhile, place the salmon on a greased non-stick baking tray. In a bowl, mix together the breadcrumbs, chopped parsley, chilli, lime zest and 2 tablespoons of the olive oil.

  3. 3

    Brush the salmon with the remaining oil, cover with the crumb mixture and grill for 10 minutes until cooked through.

  4. 4

    Drain the potatoes, stir through the mustard and lime juice, and serve with the salmon and cosmopolitan salad.

Nutritional Details

Each serving provides
  • Energy 1989kj 475kcal 24%
  • Fat 22.0g 31%
  • Saturates 4.9g 25%
  • Sugars 3.2g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

9.7g carbohydrate 1.2g fibre 9.6g protein

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