Salmon in Buttery Tomato Sauce
with smashed potatoes and roasted broccoli
Oven-baked salmon, crispy broccoli, a buttery tomato sauce and a fresh and bright lemon parsley garnish come together in this simple and satisfying recipe for a meal that's intriguing, delicious and nutritious.
Tags:
Family Friendly
•Calorie Smart
•Optional Spice
Allergens:
Fish
•Celery
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Shallot
1 unit(s)
Lemon
5 grams
Parsley
125 grams
Cherry Tomatoes
1 unit(s)
Chilli
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Broccoli
Not included in your delivery
to taste
Water
to taste
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2053 kJ
Energy (kcal)491 kcal
Fat17.5 g
of which saturates3.1 g
Carbohydrate61.5 g
of which sugars9 g
Dietary Fiber0 g
Protein32.1 g
Cholesterol80 mg
Salt1.39 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
•Zester
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 3cm chunks.
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven for 20 mins.
TIP: Use two baking trays if necessary.
2
- Meanwhile, halve, peel, and thinly slice the shallot. Halve the tomatoes.
- Zest and quarter the lemon.
- Roughly chop the parsley (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- In a small bowl, combine the chilli (use less if you don't like spice), lemon zest and half the parsley. Add a squeeze of lemon juice, season with salt and pepper, then set aside.
3
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
- Place the broccoli next to the salmon.
- Toss the broccoli with salt, pepper and a drizzle of oil. Set the tray aside.
4
- When the potatoes have been cooking for 20 mins, remove from the oven.
- Use the bottom of a bowl or pan to lightly crush each potato.
- Drizzle with more oil, and return to the top shelf of the oven until crispy and golden, 10-15 mins.
- Roast the salmon and broccoli in the oven until the broccoli is crispy and the salmon is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
5
- Meanwhile, place a pan over medium heat with a drizzle of oil.
- Add the shallot and cherry tomatoes and cook until softened, 5-6 mins.
- Stir in 100ml water (double for 4p) along with the stock powder.
- Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins.
- Once reduced, remove the pan from the heat. Stir through 2 tbsp butter (double for 4p), the remaining parsley and a squeeze of lemon juice.
6
- Divide the salmon, broccoli and smashed potatoes between plates.
- Sprinkle the lemony parsley garnish over the potatoes.
- Spoon the tomato butter sauce over the salmon.
- Serve remaining lemon wedges alongside for squeezing over.
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