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 marinated salmon with fries & salad
Fragranced with lemon and chives, these salmon fillets are irresistible – even picky eaters love ‘em! We dish up with a fresh salad, herby chips and a creamy chive dip.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 1 lemon & chive flavoured salmon fillet (Fish) (Salmon, Extra Virgin Olive Oil, Lemon Zest, Chives, Fine Sea Salt, Cracked Black Pepper)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 25g honey (use a quarter)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 110g baby plum tomatoes (use half)
- 2 tsp pumpkin seeds (use half)
- 1 tbsp dried Italian herbs (use half) (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 handful of fresh chives (use half)
- 1 unwaxed lemon (use half)
- 1 midi cucumber (use half)
- 40g mixed salad leaves (use half)
- 2 large potatoes
Nutritional Information
Calories: 535
Protein: 12g
Carbs: 95g
Fat: 11g
Ingredients
- 2 large potatoes
- 2 tsp pumpkin seeds
- 1 handful of fresh chives
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 midi cucumber
- 25g honey (use a quarter)
- 1 tbsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 unwaxed lemon
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g mixed salad leaves
- 110g baby plum tomatoes
- 2 lemon & chive flavoured salmon fillet (Fish) (Salmon, Extra Virgin Olive Oil, Lemon Zest, Chives, Fine Sea Salt, Cracked Black Pepper)
Nutritional Information
Calories: 344
Protein: 8.3g
Carbs: 53g
Fat: 11g
Lemon marinated salmon with fries & salad
Fragranced with lemon and chives, these salmon fillets are irresistible – even picky eaters love ‘em! We dish up with a fresh salad, herby chips and a creamy chive dip.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skins on, cut the potatoes into fries and place on a baking tray. Drizzle with 1 tsp oil, then season with the dried herbs, sea salt and black pepper. Bake for 20-25 mins, until golden, turning halfway through.
- Finely chop the chives. Cut the lemon into 6 wedges. Make the chive yoghurt; add three-quarters of the chives to a bowl with the yoghurt and a pinch of salt. Squeeze in the juice from 1 lemon wedge, then mix and reserve.
- Make the dressing; to a small bowl, add the mustard, 1 tsp olive oil, 1 tsp honey and the juice from 2 lemon wedges. Season with a pinch of sea salt and black pepper, then mix and reserve.
- Heat a small non-stick frying pan on a medium heat. Add the salmon fillets and cook for 3 mins on each side. Transfer to an ovenproof dish (skin-side down) and bake for 7-8 mins or until cooked through.
- Prepare the salad; halve the tomatoes and thinly slice the cucumber. Place in a bowl with the mixed leaves and gently mix.
- Serve the salmon fillets and fries with the salad and chive yoghurt. Drizzle the salad with the dressing; garnish with the pumpkin seeds and remaining chives.
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