Salmon and Creamy Tarragon Sauce
with roasted cherry tomato and courgetteCalories
:
436 kcalProtein
:
29.2g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Carb Smart
Calorie Smart
Allergens:
- Fish
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Salmon Fillet
(Contains: Fish)
500 grams
Baby Potatoes
5 grams
Tarragon
1 sachet(s)
Vegetable Stock
50 grams
Cream Cheese
(Contains: Milk)
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1825 kJ
Energy (kcal)436 kcal
Fat20.6 g
of which saturates6.5 g
Carbohydrate34 g
of which sugars14.7 g
Dietary Fiber8.1 g
Protein29.2 g
Cholesterol80 mg
Salt1.7 g
Potassium1326.5 mg
Calcium94.5 mg
Iron1.4 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the baby potatoes and place on a lined baking tray.
- Drizzle with a little oil and season with salt and pepper.
- Arrange in a single layer on the baking sheet, cut-side down.
- Bake the potatoes on the top shelf of the oven, 25-30 mins.
2
- Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.
- Pop the courgette and tomatoes onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Roast on the middle shelf until softened,18-20 mins.
3
- Once the potatoes have baked for 20 mins, remove from the oven.
- Using a cup or small pan, press the skin side down, flattening them.
- Drizzle with a little more oil and return to the oven. Bake for 10-15 mins, until crisp and golden.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Remove the fish from the pan and return to medium-high heat.
5
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Add the cream cheese, stock, chopped tarragon and a splash of water to the pan.
- Cook for 1-2 mins, until combined and season with salt and pepper. Add a splash of water to loosen sauce if needed.
6
- Divide the fish between plates.
- Add the potatoes and roasted veg on the side.
- Top with the tarragon sauce.
