Salmon in Buttery Tomato Sauce
with smashed potatoes and roasted broccoli
Oven-baked salmon, vibrant salad, 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:
Optional Spice
•Calorie Smart
•Family Friendly
Allergens:
Fish
•Sulphites
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
250 grams
Cherry Tomatoes
1 unit(s)
Chilli
200 grams
Salmon
(Contains Fish)
1 unit(s)
Garlic
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
40 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
1 tbsp
Butter
Nutrition Values
Energy (kJ)2276 kJ
Energy (kcal)544 kcal
Fat22.6 g
of which saturates6.8 g
Carbohydrate62.7 g
of which sugars14.6 g
Dietary Fiber0 g
Protein28.2 g
Cholesterol0 mg
Salt0.47 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
Instructions
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 then spread them out on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins. Turn the tray halfway through.
2
- Meanwhile, halve, peel, and thinly slice the shallot. Halve the tomatoes.
- Zest and quarter the lemon. Peel and grate the garlic.
- Roughly chop the parsley (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- To make your garnish, combine the chilli (use less if you don't like spice), lemon zest and parsley in a small bowl. Add a squeeze of lemon juice, season with salt and pepper, then set aside.
3
- Pop the tomatoes, garlic and shallot into a piece of foil. Season with salt and pepper.
- Add half the balsamic glaze and 1 tbsp butter (double for 4p) to the tomatoes.
- Fold the foil, sealing on all sides to create a parcel. Place the foil parcel on a lined baking tray. Bake in the oven for 15-20 mins, until softened.
4
- After 5 mins, lay the salmon fillets, skin-side down, onto the baking tray alongside the tomatoes. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
- Roast the salmon until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
5
- Meanwhile, in a salad bowl, combine 1 tbsp oil (double for 4p) with a squeeze of lemon juice, a pinch of salt and pepper.
- Mix well to combine.
- Just before serving, toss the salad leaves through the dressing.
6
- Divide the salmon and potatoes between plates.
- Garnish the potatoes with the lemony parsley mixture.
- Spoon the tomato butter sauce over the salmon.
- Plate the salad alongside and finish with a drizzle of the remaining balsamic glaze.
- Serve remaining lemon wedges alongside for squeezing over.
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