Pan-fried Chive Butter Salmon
with roast potatoes and broccoli
Rich and creamy chive butter sauce in this recipe is the perfect complement to soft and flaky fried salmon. The roasted potatoes and veg on the side make for a well rounded and delicious dish.
Tags:
Calorie Smart
•Climate Conscious
Allergens:
Fish
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
3 unit(s)
Potatoes
1 unit(s)
Broccoli
125 grams
Cherry Tomatoes
5 grams
Chives
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2441 kJ
Energy (kcal)584 kcal
Fat23.1 g
of which saturates4.1 g
Carbohydrate68.9 g
of which sugars6.7 g
Dietary Fiber0 g
Protein31.8 g
Cholesterol0 mg
Salt1.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large (lined) baking tray.
- Drizzle with oil and season with salt and pepper.
- Toss to coat then spread out and roast on the top shelf of the oven until golden, 25-35 mins, turning halfway through.
2
- Meanwhile, halve the cherry tomatoes.
- Finely chop the chives (use scissors if you prefer).
- Trim the tip of the broccoli. Chop stem into 2cm pieces and head into small florets.
3
- Pop the broccoli and tomatoes on a separate lined baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the potatoes have 10 mins of cooking time left, place the veg in the oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.
4
- Meanwhile, add 2 tbsp butter (double for 4p) to a small bowl and mash with a fork until softened.
- Stir in the chopped chives. Season with a pinch of salt and pepper.
- Set aside, making sure to keep at room temperature.
5
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once pan is hot, lay in the salmon, skin-side down.
- Cook for 4-5 mins, turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
TIP: To get crispy skin on the fish, don't move it when it's cooking skin-side down.
6
- When the salmon is cooked, remove the pan from the heat and turn the fillets so they're skin-side down.
- Spoon chive butter over the top of each fillet—allowing it to melt from the heat of the fish.
- Divide the roast potatoes and veg between plates with the pan-fried salmon alongside.
- Drizzle over the buttery juices from the pan.
