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Baked Salmon and Chips

Baked Salmon and Chips

with Pickle Tartar Sauce and Snap Peas

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The key to great fish and chips is a quality fillet of fish and a delicious dip. We've created a stellar pickle tartar sauce and are sharing our delicious recipe with you! Salmon and chips for a weeknight win!

Allergens:Seafood/Fruit de MerFishEggSulphitesMustardMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish)

460 g

Russet Potato

⅖ tbsp


(ContainsEgg, Sulphites, Mustard)

7 g


90 mL

Dill Pickle, sliced

1 unit


113 g

Sugar Snap Peas

6 g


1 tsp

Worcestershire Sauce

Not included in your delivery

5 tsp


¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat54 g
Saturated Fat12 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber6 g
Protein37 g
Cholesterol105 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt. Roast in the bottom of the oven, until golden-brown, 25-28 min.


While potatoes roast, pat the pickles dry with paper towels, then finely chop. Finely chop dill. Zest, then cut lemon into wedges. Trim snap peas. Peel, then mince or grate garlic. Pat salmon dry with paper towels.


Stir together pickles, mayo, lemon zest, half the Worcestershire sauce and half the dill in a small bowl. Season with pepper.


Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the middle of the oven, until salmon is opaque in the middle and cooked through, 10-12 min.**


While salmon bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add snap peas and garlic. Cook, stirring occasionally, until tender-crisp, 4-5 min. Stir in remaining Worcestershire sauce and remaining dill. Season with salt and pepper.


Divide salmon, fries and snap peas between plates. Dollop tartar sauce over salmon. Squeeze over a lemon wedge, if desired.