Easy Baked Salmon & Herby Caper Mayo
with Lemon Pepper Wedges & Garden Salad
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
You can't go wrong with lemon pepper wedges, or salt and pepper salmon, or herby caper mayo. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
2
potato
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1
tomato
1
carrot
1 packet
capers
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced. ā¢ Cut potato into wedges. ā¢ Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. ā¢ Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
ā¢ When wedges have 15 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and gently turn to coat. ā¢ Bake until salmon is just cooked through, 8-12 minutes.
ā¢ While salmon is baking, cut tomato into thin wedges. ā¢ Using a vegetable peeler, slice carrot into ribbons. ā¢ Roughly chop capers. ā¢ In a small bowl, combine dill & parsley mayonnaise and capers. ā¢ In a large bowl, combine mixed salad leaves, tomato, carrot, a drizzle of vinegar and olive oil. Season.
TIP: Capers have a strong flavour ā add less if desired.
ā¢ Divide baked salmon, lemon pepper wedges and salad between plates. Top salmon with herby caper mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The herby caper mayo was a standout, pairing beautifully with the salmon, and the citrus salad with orange was a refreshing and well-loved combination.
- Ease of prep:Ā Most found this a quick and straightforward meal to pull together, with several noting it was easy enough for an 11-year-old to cook almost unsupervised.
- Suggestions:Ā Some found the wedges needed longer than the suggested time ā cutting them smaller or adding 5ā10 minutes helped. A few preferred pan-frying or pan-searing the salmon for crispier skin, and one reviewer microwaved the wedges for 3 minutes before oven-baking to speed things up. Some felt the salad dressing was a touch heavy alongside the caper mayo, with one reviewer swapping the vinegar for a creamy ranch-style dressing.
- Portions:Ā Salmon portion size drew mixed feedback ā several felt it was too small for a satisfying adult serving, while others were very happy with the overall portions.
- Leftovers:Ā One reviewer noted the orange can make the salad soggy if stored, and suggested apple holds up better for leftovers.
