Pan-seared Salmon in Herby Butter
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.
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- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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 your oven until golden, 25-30 mins, turning halfway.
- Meanwhile, chop the cherry tomatoes in half.
- Finely chop the chives.
- Chop the broccoli into florets (like small trees). Halve any larger florets.
- Pop the broccoli and tomatoes on another lined baking tray and drizzle with oil.
- Season with salt and pepper, toss to coat and spread out.
- When the potatoes have 10 mins left, put the veg in the oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.
- Meanwhile, put 2 tbsp butter (double for 4p) in a small bowl and mash with a fork until soft.
- Stir in the chopped chives and season with a pinch of salt and pepper.
- Set aside, making sure to keep at room temperature.
- Heat a drizzle of oil in a pan on high heat.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once pan is hot, add the salmon, skin-side down.
- Cook for 4-5 mins, turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. The 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.
- 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—it will melt from the heat of the fish.
- Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon.
- Drizzle over the buttery juices from the pan.