Lemon-Pepper Salmon Fillet Sammies
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Lemon-Pepper Salmon Fillet Sammies

Lemon-Pepper Salmon Fillet Sammies

with DIY Tartar Sauce and Potato Wedges

Succulent salmon, zippy Lemon-Pepper seasoning and briny dill pickles are the ultimate dynamic trio of flavour in this playful take of a fish sandwich!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

1 unit(s)


90 mL

Dill Pickle, sliced

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)


Nutrition Values

Calories850 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol105 mg
Sodium1180 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium300 mg
Iron5.5 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.


Baking Sheet
Measuring Spoons
Medium Bowl
Parchment Paper
Large Non-Stick Pan


  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
  • Cut tomato into 1/4-inch rounds.
  • Drain pickles over a small bowl. Finely chop pickles.
  • Add mayo, pickles, 1/2 tbsp (1 tbsp) pickle brine, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) Lemon-Pepper Seasoning in a medium bowl. Season with salt.
  • Pat salmon dry with paper towels, then place on a separate cutting board, skin-side down.
  • Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Discard skin.
  • Season with salt and remaining Lemon-Pepper Seasoning.
  • Arrange salmon on a parchment-lined baking sheet. Drizzle over 1/2 tbsp (1 tbsp) oil.
  • Roast in the middle of the oven until cooked through, 7-10 min.**
  • Meanwhile, halve buns, then spread softened butter on the cut side of each half.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add buns, cut-side down (NOTE: Don't overcrowd the pan; toast buns in 2 batches for 4 ppl).
  • Toast until golden brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
  • Spread some DIY tartar sauce on top and bottom buns.
  • Stack tomato and fish fillets on bottom buns. Close with top buns.
  • Divide burgers and wedges between plates.
  • Serve remaining tartar sauce alongside for dipping.

Check sandwich composition in dev