The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon salmon burger with tartar potato salad
Lemon & parsley flavoured salmon burger served with gherkin & dill yogurt potato salad and crisp garden salad.
Ready in 20
New
Low sat fat
Serving size
Ingredients
- 1 handful of fresh dill
- 1 midi cucumber
- 1 unwaxed lemon
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 110g baby plum tomatoes
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 little gem lettuce
- 2 salmon burger lemon & parsley (Fish) (salmon, lemon zest, water, parsley, salt)
- 1 tsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 900g baby white potatoes
Nutritional Information
Calories: 251
Protein: 6.4g
Carbs: 35g
Fat: 9.1g
Ingredients
- 1 tsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 little gem lettuce (use half)
- 40g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 salmon burger lemon & parsley (use half) (Fish) (salmon, lemon zest, water, parsley, salt)
- 1 midi cucumber (use half)
- 110g baby plum tomatoes (use half)
- 1 handful of fresh dill (use half)
- 1 unwaxed lemon (use half)
- 900g baby white potatoes (use half)
Nutritional Information
Calories: 251
Protein: 6.4g
Carbs: 35g
Fat: 9.1g
Lemon salmon burger with tartar potato salad
Lemon & parsley flavoured salmon burger served with gherkin & dill yogurt potato salad and crisp garden salad.
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Cooking Instructions
- Boil a kettle. Quarter the potatoes , place in a saucepan and cover with boiling water. Boil for 10 mins, until cooked through, then drain and run under cold water until chilled; set aside to drain.
- Meanwhile, zest and quarter the lemon, halve the tomatoes, slice the cucumber, finely chop the gherkin, roughly chop the dill, remove the core from the baby gem and cut into big chunks.
- To a large bowl, add the lemon zest, wholegrain mustard, the juice from two lemon wedges and slowly whisk in 1 tbsp of olive oil, sea salt and black pepper. Add the baby gem, cucumber and tomatoes and gently toss to combine.
- Heat a medium non-stick pan with 2 tsp oil on a medium-high heat. Carefully place the salmon burgers into the pan (remember to remove the film) and cook for 2 mins on each side, until golden in colour.
- Mix the yoghurt and dill through the drained potatoes; lightly season with sea salt and black pepper.
- Serve the salmon burger with the salad and potatoes alongside. Garnish with lemon wedges.
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