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Salmon in Tarragon Sauce

Salmon in Tarragon Sauce

with green beans, roasted cherry tomato and courgette
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
: 
452 kcal
Protein
: 
30.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
Serving amount

200 grams

Salmon

(Contains: Fish)

500 grams

Baby Potatoes

100 grams

Green Beans

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

Energy (kJ)1890 kJ
Energy (kcal)452 kcal
Fat20.8 g
of which saturates6.9 g
Carbohydrate37.5 g
of which sugars16.4 g
Dietary Fiber9.9 g
Protein30.3 g
Cholesterol80 mg
Salt1.7 g
Potassium1469.5 mg
Calcium129.5 mg
Iron2 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 Sheet with Baking Paper

Cooking Steps

Get Prepped
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.
Cook the Green Beans
2
  • Boil a medium pot of salted water. 
  • Trim the green beans. 
  • Add the green beans and cook until just tender, 4-6 mins. 
  • Drain in a colander, then return to the pot. Season with salt and pepper.
  • Toss in a drizzle of oil, cover to keep warm and set aside.
Smash the Potatoes
3
  • 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.
  • 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.
Fry the Fish
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.
Make the Sauce
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.
Dish Up
6
  • Divide and serve the hake between plates.
  • Add the potatoes, roasted veg and green beans on the side.
  • Top with the tarragon sauce.
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