HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Salmon And Warm Cranberry Relish
Speedy Salmon and Warm Cranberry Relish

Speedy Salmon and Warm Cranberry Relish

with Roasted Potatoes and Feta Crumble

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Elevate your salmon dinner with a quick apple and cranberry relish! Completing this fall stunner, we have feta-sprinkled roasted potatoes and a deliciously understated vinaigrette-dressed salad.


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on


280 g

Sous Vide Potatoes

1 unit

Granny Smith Apple

¼ cup

Dried Cranberries

50 g


1 tbsp

Red Wine Vinegar


¼ cup

Feta Cheese, crumbled


56 g

Spring Mix

1 tbsp

Garlic Puree

1 tbsp

Whole Grain Mustard


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tsp


3.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate51 g
Sugar24 g
Dietary Fiber6 g
Protein34 g
Cholesterol74 mg
Sodium640 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
Silicone Brush
Small Bowl
Small pot
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat potatoes dry with paper towels Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven until golden-brown and tender, 14-15 min.


Meanwhile, peel, then finely chop shallot. Core, then cut apple into 1/4-inch pieces.


Pat salmon dry with paper towels. Combine garlic puree and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil all over salmon flesh. Season with salt and pepper. Arrange salmon on another parchment-lined baking sheet, skin-side down. Roast in the top of the oven until cooked through, 10-12 min.**


Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then apples, dried cranberries, half the shallots, half the vinegar, 1 tsp sugar and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until apples soften, 6-8 min. Remove the pot from heat.


Meanwhile, whisk together mustard, remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and remaining shallots, then toss to combine.


Divide salmon, potatoes and salad between plates. Sprinkle feta over potatoes. Spoon cranberry-apple relish over salmon.