Triple citrus salmon recipe | Sainsbury`s Magazine

Ingredients

• zest and juice of 2 lemons
• zest and juice of 1 orange
• zest and juice of 1 lime
• 1 tsp dried oregano
• 5 tbsp extra-virgin olive oil
• 4 spring onions, finely sliced
• 1 x 600g side of salmon
• 2 garlic cloves, crushed
• handful coriander, finely chopped
• handful of flat-leaf parsley, chopped
• 2 dried chipotle chillies (from a 25g pack)
• 1kg Vivaldi salad potatoes, halved
• 3 garlic cloves, peeled
• juice of 3 limes
• 1⁄2 tsp smoked paprika
• 1⁄2 vegetable stock cube*, crumbled
• 2 tbsp olive oil
• 2 tbsp butter
• 100g feta, crumbled
• fresh coriander, roughly chopped