Salmon with Warm Potato and Bacon Salad

Featuring Newman’s Own® Zesty Lemon & Herb Marinade and French Dressing

Instead of salmon, trying making this light supper dish with trout, mackerel or salmon trout fillets. All work equally well and give a real taste of summer.

Preparation time: 15 minutes (plus marinating)

Cooking time: 15 minutes

Serves: 4

Per serving: 678kcals, 37.1g fat, 5.0g saturated fat



4 x 5 oz (150 g) salmon fillets, skinned
4 tbsp (60 ml) Newman’s Own Zesty Lemon & Herb Marinade
4 rashers of lean streaky bacon
2 lb (900 g) new potatoes
6 oz (175 g) fresh peas
6 tbsp (90 ml) Newman’s Own French Dressing
Small mint leaves and snipped chives, to garnish


1. Put the salmon fillets side by side in a shallow dish and spoon over the Newman’s Own Zesty Lemon & Herb Marinade. Cover and set aside in a cool place to marinate for 30 minutes.

2. Grill or dry fry the bacon rashers until crisp, drain and break or chop into small pieces. Scrub the potatoes and cook in a pan a boiling water for 10 minutes or until almost tender. Add the peas and cook for a further 3-4 minutes.

3. Meanwhile, lift the salmon from the dish and place on a foil-lined grill rack. Cook for about 5 minutes or until the salmon flesh is opaque and flakes easily.

4. Drain the potatoes and peas and transfer to a bowl. Spoon over the Newman’s Own French Dressing and toss until the vegetables are well coated. Add the bacon pieces and divide between serving plates. Lay a salmon fillet on top of each and scatter over a few mint leaves and snipped fresh chives.

Tip: If fresh peas are unavailable, frozen peas can be substituted. Wait until the potatoes are tender before adding them the saucepan, bring the water back to the boil and drain after 1 minute. If you’re worried the salmon will stick to the foil and be difficult to turn over, brush the foil with a little oil first.

  [BACK] to Newman’s Own® Sauces & Marinades Recipes