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 spring stunner, we have feta-sprinkled roasted potatoes and a simple yet understated vinaigrette-dressed salad.

Tags:Quick PrepQuick
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/LaitMustard/Moutarde

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

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Red Potato

1 unit

Granny Smith Apple

28 g

Dried Cranberries

50 g


1 tbsp

Red Wine Vinegar


¼ cup

Feta Cheese


56 g

Spring Mix

1 tbsp

Garlic Puree

1 tbsp

Whole Grain Mustard


Not included in your delivery

2 tbsp


1 tbsp

Unsalted Butter*


¼ tsp


1 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate61 g
Sugar25 g
Dietary Fiber7 g
Protein38 g
Cholesterol80 mg
Sodium640 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
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. Cut potatoes into 1/2-inch thick wedges, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 17- 18 min.


While the potato wedges roast, peel, then thinly dice shallot. Core, then cut the apple into 1/4-inch pieces.


Pat salmon dry with paper towels, then rub the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) all over. Season with salt and pepper. Add salmon to another parchment-lined baking sheet. Roast in the top of the oven, until salmon is cooked through, 10-12 min.**


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


Whisk together the mustard, remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the spring mix and remaining shallots, then toss to coat.


Divide salmon, potato wedges and salad between plates. Sprinkle the feta over the potato wedges. Spoon the relish over the salmon.