Crispy-Skinned Salmon with Crushed Feta Potatoes

Crispy-Skinned Salmon with Crushed Feta Potatoes

Ready in 25 minutesServes 4
This dish most recently appeared in My Express Bag on Sunday, January 8, 2017.

Mouth-watering crispy-skinned salmon with flavour-packed feta potatoes!



  • 1 bag baby potatoes, cut into halves or quarters until they are roughly the same size
  • ½ teaspoon salt
  • 1 pottle mustard mayonnaise
  • 100g feta cheese, crumbled
  • ½ bag baby spinach leaves, roughly chopped


  • 500g salmon fillet, cut into 4 pieces


  • 1 pack green beans
  • 1 courgette
  • 1 tablespoon water


  • 1 lemon, cut into wedges (optional, adults


  1. a full kettle to the boil.
  2. Add potatoes, salt and boiling water to a medium pot and bring to the boil with the lid on. Cook for 15-20 minutes, until soft. Drain, return to pot and cover to keep warm. Heat a drizzle of oil in a large fry-pan on mediumhigh heat.
  3. Pat salmon dry, remove any remaining scales or pin bones and season with salt and pepper. Cook salmon, skin-side-down, for 2–3 minutes, until skin is crispy. Flip and cook a further 1–2 minutes for medium, or until cooked to your liking. Set aside, skin-side-up, to rest.
  4. While salmon is cooking, trim ends from beans and cut courgette in half lengthways then into 1cm-thick sticks. Set both aside.
  5. Wipe pan clean with paper towels and return pan to a high heat. Cook beans, courgette and water for 1–2 minutes, tossing regularly, until just tender but still a little crunchy. Season with salt and pepper.
  6. Gently crush potatoes with a fork, then fold through remaining crushed feta potato ingredients. Season to taste with salt and pepper.
  7. Divide crushed feta potatoes and bean and courgette sticks between plates. Top with a piece of crispyskinned salmon and serve a lemon wedge on the side for squeezing (if using).

Nutritional Information

Energy 2278 kj
544 kcal
Protein 35.2g
Carbohydrate 26.1g
Fat 32.8g