• 400g basics salmon fillets
  • 1 lemon, zest only
  • 1 teaspoon dried mixed herbs
  • 2 sweet potatoes (about 500g), peeled and cut into 3cm cubes
  • 1 tablespoon olive oil
  • 1 white potato (about 250g)
  • 1 tablespoon milk
  • 3 tablespoons plain flour
  • 1 medium egg, beaten
  • 80g Signature breadcrumbs
  • 200g British frozen garden peas


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the salmon, lemon zest, mixed herbs and sweet potato cubes on a baking tray. Drizzle over the olive oil and mix well.

  2. 2

    Cook in the oven for 15 minutes, then remove the salmon and return the tray to the oven for a further 20 minutes.

  3. 3

    Meanwhile, place the potato in a pan of cold water, bring to the boil and simmer for 10 minutes, until soft. Drain and mash with the milk.

  4. 4

    Preheat the grill to medium-high. Flake the salmon into pieces, then gently mix with the mash. Shape into 12 fish fingers. Dip each into the flour, followed by the egg and then the breadcrumbs.

  5. 5

    Place on a baking tray and grill for 10 minutes, until the breadcrumbs start to turn golden.

  6. 6

    While the fish is grilling, boil the peas for 2 minutes. Drain and serve with the fish fingers and sweet potato cubes.

Nutritional Details

Each serving provides
  • Energy 2265kj 541kcal 27%
  • Fat 18.8g 27%
  • Saturates 4.7g 24%
  • Sugars 10.0g 11%
  • Salt 0.5g 8%

% of the Reference Intakes

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