Roasted Salmon and Dill Fishcakes

with Cherry Tomatoes & Green Beans

  • Gluten Free
  • Seafood
  • Low Calorie
  • Contains Dairy

A fail-safe recipe for a speef fish supper - Not only do homemade fish cakes taste better than store-bough ones, but you also know exactly what goes in them! Perfect for a mid-week dinner served with garlic sauteed beans and tomatoes.

Nutrition Per Portion

  • 450 Calories | 
  • 32.6g Carbohydrates | 
  • 32.6g Fat | 
  • 7.5g Fibre | 
  • 10.1g Protein | 
  • 7.1g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    Peel and chop the potato into even-sized small pieces.

  • 2.0 min

    Add the potatoes to the boiling water.

  • 2.5 min

    Thinly slice the spring onion and thickly slice the cherry tomatoes.

  • 3.5 min

    Chop the garlic and finely chop the dill.

  • 4.5 min

    Zest and juice the lemon, reserving the correct amount of juice.

  • 6.0 min

    Line a baking tray with baking paper and place the salmon in the middle.

  • 6.5 min

    Place the salmon in the oven.

  • 7.0 min

    In a bowl, mix together the yoghurt, dill and lemon juice. Season to taste and set aside in the fridge.

  • 17.0 min

    When the potatoes are tender, drain and then return to the pan.

  • 17.5 min

    Mash the potatoes.

  • 18.5 min

    Add the spring onion to the mash potato and season well with salt and pepper.

  • 19.0 min

    Remove salmon from the oven. Remove the skin and flake the salmon into the potato mixture.

  • 20.5 min

    Add the lemon zest and mix well.

  • 21.0 min

    Shape the potato-salmon mixture into round patties.

  • 23.0 min

    In a frying pan melt the butter over medium heat.

  • 23.5 min

    In another pan, heat the olive oil over medium heat.

  • 24.0 min

    Add the green beans and garlic to the butter and sautee until beginning to soften.

  • 24.5 min

    When the olive oil is hot, add the salmon cakes and cook about 3-4 minutes on each side (do so in batches if needed), or until gold and crispy.

  • 26.5 min

    Add the cherry tomatoes with the green beans and sautee.

  • 29.0 min

    Remove the green beans and cherry tomatoes from the heat and distrubute amongst the plates.

  • 31.0 min

    Distribute the salmon cakes and green beans among serving plates.

  • 32.0 min

    Serve with dill yoghurt and garnish with any remaining dill sprigs.

  • Ingredients

    Dill , finely chopped

    Yoghurt

    Butter

    Green Beans , trimmed

    Cherry Tomatoes , coarsly chopped

    Garlic , chopped

    Lemon , juiced

    Spring Onion , thinly sliced

    Olive Oil

    Salmon Fillet

    Potatoes , chopped

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