Easy As Double Salmon & Lemony Caper Butter
with Roast Zucchini Salad & Pre-Prepped Fries
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Enjoy a perfectly seared salmon fillet drizzled with a bright, zesty lemony caper butter sauce. This elegant main is paired with crisp potato fries and a fresh rocket salad tossed with Dijon mustard zucchini. It’s a sophisticated balance of rich, savoury flavors and refreshing, peppery greens.
Ingredients
2
Zucchini
1 packet
Potato Fries
1
Lemon
560 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Capers
1 packet
Dijon Mustard
1 packet
Rocket Leaves
1 packet
Dill
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into thick rounds. Place on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat. Roast until tender,
20-25 minutes. Remove tray from oven and allow to cool slightly.
• Meanwhile, place potato fries on a second lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When the fries have 10 minutes remaining, zest lemon to get a pinch, then slice into wedges. Roughly chop dill.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with a paper towel and season both sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• In the last minute, add capers (see ingredients), lemon zest, dill, the butter and a good squeeze of lemon juice, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice and a drizzle of olive oil. Add zucchini and rocket leaves. Toss to combine and season to
taste with salt and pepper.
• Divide seared salmon, roast zucchini salad and potato fries between plates.
• Spoon any remaining lemony caper butter over salmon to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lemony caper butter sauce was a highlight, and the combination of salmon with the zesty salad dressing was well received. Some found the sauce mild and suggested adding extra Dijon mustard to balance the lemon in the dressing.
- Ease of prep: Most found the recipe straightforward, with the pre-prepped chips making things easier. Salmon and potatoes may need a few extra minutes beyond the suggested cook times.
- Suggestions: Some found the zucchini soggy when oven-roasted; cutting it into batons and cooking in a frying pan may give a better result. Capers can be left out without losing the overall flavour, and using less butter still produces a good sauce.
- Portions: A few customers felt the salmon portion was on the smaller side relative to the sides.
- Chips: Several customers noted the pre-prepped chips can turn mushy or deteriorate quickly, so cooking them as soon as possible after delivery is recommended.
