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Oven-baked Lemon Salmon with Cajun Baby Potatoes

A delightful dish, Oven-baked Salmon seasoned with Lemon, with crispy Smashed Cajun-spiced Baby Potatoes.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Peeler | Knife | Strainer | Baking tray | Small bowl

Cooking Instructions


Step 5 : Bake the Potatoes

After the potatoes have baked for 15-20 minutes, lightly crush each with the bottom of a bowl. Drizzle again with olive oil and return to the oven for 5-10 minutes until crispy.

350 g Beetroot
400 g Baby Potato
6 g Cajun Seasoning
400 g Salmon Fillet
120 g Fresh Lemon
20 g Capers
5 g Fresh Dill
60 g Baby Rocket Leaves



Step 1 : Cook the Beetroot

Preheat your oven to 200°C/180°C (fan)/gas 6. For the beetroot, peel and chop it into small chunks, then boil in a pot of water over medium-high heat for 20-25 minutes, or until fork-tender. Drain and set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Bake the Salmon

Zest the lemon and set the zest aside. Place salmon fillets on a baking tray, skin-side down. Drizzle with olive oil, sprinkle with lemon zest, and season with salt and black pepper. Bake for 8-12 minutes until cooked through.

Step 2 : Roast the Potatoes

Halve baby potatoes and arrange them on a baking tray. Drizzle with oil, sprinkle with Cajun spice, and toss well. Bake in the preheated oven for 15-20 minutes until golden.

Step 4 : Prep the Dressing

Chop the capers and dill, and squeeze the lemon juice into a bowl. Combine capers, dill, olive oil, and season with salt and pepper to make the dressing.

Step 6 : Serve and Enjoy!

Arrange rocket leaves on plates, add the baked salmon, smashed Cajun potatoes, and beetroot. Drizzle with the caper dill dressing before serving.


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