Salmon in Buttery Tomato Sauce
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Salmon in Buttery Tomato Sauce

with smashed potatoes and roasted broccoli

Oven-baked salmon, crispy broccoli, 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:
Family Friendly
Under 650 calories
Optional Spice
Allergens:
Fish
Celery
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

125 grams

Cherry Tomatoes

1 unit(s)

Chilli

200 grams

Salmon

(Contains Fish)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 unit(s)

Broccoli

Not included in your delivery

to taste

Water

to taste

Butter

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)2024 kJ
Energy (kcal)484 kcal
Fat16.5 g
of which saturates2.8 g
Carbohydrate61.4 g
of which sugars9 g
Dietary Fiber0 g
Protein32.1 g
Cholesterol0 mg
Salt1.39 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
Baking Sheet with Baking Paper

Instructions

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 3cm chunks.
  • Pop onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast on the top shelf of the oven for 20 mins.

TIP: Use two baking trays if necessary.

Make the Garnish
2
  • Meanwhile, halve, peel, and thinly slice the shallot. Halve the tomatoes.
  • Zest and quarter the lemon.
  • Roughly chop the parsley (stalks and all).
  • Halve the chilli lengthways, deseed then finely chop.
  • In a small bowl, combine the chilli (use less if you don't like spice), lemon zest and half the parsley. Add a squeeze of lemon juice, season with salt and pepper, then set aside.
3
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. 
  • Place the broccoli next to the salmon
  • Toss the broccoli with saltpepper and a drizzle of oil. Set the tray aside.
Smash the Potatoes
4
  • When the potatoes have been cooking for 20 mins, remove from the oven.
  • Use the bottom of a bowl or pan to lightly crush each potato.
  • Drizzle with more oil, and return to the top shelf of the oven until crispy and golden, 10-15 mins.
  • Roast the salmon and broccoli in the oven until the broccoli is crispy and the salmon is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Simmer the Sauce
5
  • Meanwhile, place a pan over medium heat with a drizzle of oil
  • Add the shallot and cherry tomatoes and cook until softened, 5-6 mins.
  • Stir in 100ml water (double for 4p) along with the stock powder.
  • Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. 
  • Once reduced, remove the pan from the heat. Stir through 2 tbsp butter (double for 4p), the remaining parsley and a squeeze of lemon juice.
6
  • Divide the salmon, broccoli and smashed potatoes between plates.
  • Sprinkle the lemony parsley garnish over the potatoes.
  • Spoon the tomato butter sauce over the salmon.
  • Serve remaining lemon wedges alongside for squeezing over.
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