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Roasted Salmon and Creamy Pesto Sauce

with roasted Potatoes, Mustard Shallots and Tenderstem
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
638 kcal
Protein
: 
29.6g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cashew nuts
  • Nuts
  • Milk
  • Mustard
  • Peanut
  • May contain traces of allergens
Serving amount

200 grams

Salmon

(Contains: Fish)

500 grams

Baby Potatoes

75 grams

Broccolini

1 sachet(s)

Tomato Pesto

(Contains: Cashew nuts, Nuts May be present: Peanut)

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Shallot

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Garlic

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat37.5 g
of which saturates10.7 g
Carbohydrate36.3 g
of which sugars12.5 g
Dietary Fiber7.6 g
Protein29.6 g
Cholesterol80 mg
Salt2.7 g
Potassium887.4 mg
Calcium71.4 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Tray
•Garlic Press
•Grater

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper adn half the italian herbs. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

Meanwhile, halve any thick broccoli stems lengthways.

Halve, peel and chop the shallot into small pieces.

Peel and grate the garlic (or use a garlic press). 

3

About 15 mins before the potatoes are ready, remove the tray from the oven and move the potatoes to one side.

Lay the salmon fillets, skin-side down, onto the other side of the baking tray. Season with salt and pepper.

Roast for the remaining time until the salmon is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

4

Meanwhile, heat a drizzle of oil in a large pan on high heat.

Once hot, add the broccoli and shallot. Season with salt and pepper, then stir-fry for 2-3 mins. 

Stir in the garlic, turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid. Allow to cook until the veg is tender, 2-3 mins more, then stir through the mustard until well combined. Season to taste with salt and pepper.

5

Spoon the mustard broccoli and shallot into a bowl, then cover to keep warm. Wipe the frying pan clean.

When the salmon and potatoes are almost ready, return the pan to medium heat.

Pour in the creme fraiche and pesto with a splash of water. Stir well and bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2 mins. Season with salt and pepper then remove from the heat. (add another splash of water to loosen if needed)

6

When everything's ready, divide the baked salmon and potatoes between your plates.

Spoon the creamy pesto sauce over the salmon, then serve with the mustard shallots and broccoli alongside.

Enjoy!

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