Salmon in Lemony Garlic Chive Butter
with roast potatoes and broccoli
Flaky fried salmon is basted in lemony, herby, garlicky butter in this simple but delicious recipe. Filling golden roast potatoes add a satiating element to this Omega-rich dish.
Tags:
Eat Me First
•Calorie Smart
•Climate Conscious
Allergens:
Fish
•Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
5 grams
Chives
1 unit(s)
Garlic
½ unit(s)
Lemon
1 unit(s)
Broccoli
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Shallot
Not included in your delivery
to taste
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat23.1 g
of which saturates4.1 g
Carbohydrate66.5 g
of which sugars6.4 g
Dietary Fiber0 g
Protein31.7 g
Cholesterol0 mg
Salt2.42 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
•Grater
•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). Pop the chunks onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, roughly chop the chives (use scissors if you prefer).
- Zest half the lemon (double for 4p). Chop into quarters.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and finely chop the shallot.
- Trim the tip of the broccoli. Chop head into small florets and stem into 2cm pieces.
3
- Pop the broccoli onto another lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf.
- Roast until the edges are crispy and slightly charred, 10-15 mins.
4
- Meanwhile, place a large pan over high heat with a drizzle of oil and 1 tbsp butter (double for 4p).
- Season the salmon with salt and pepper.
- Once the butter has melted, carefully place the salmon into the pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish.
- Cook for 4-5 before turning over and cooking for 3-4 mins on the other side. Remove from the pan and set aside.
5
- Add the shallot, chives, paprika and garlic to the pan along with the juice of 2 lemon wedges (double for 4p). Fry for 2-3 mins, until shallot has softened.
- Return the fish to the pan and spoon the chive butter sauce over the fish. IMPORTANT: Fish is cooked when opaque in the middle.
6
- When everything is ready, plate up the salmon with the roasted broccoli and potatoes alongside.
- Spoon the melted buttery chive sauce in the pan over the fish.
- Sprinkle with the lemon zest to finish.
- Serve with any remaining lemon wedges for squeezing over.
