Baked Salmon and Creamy Chive Sauce
with Potato Chunks and Garlicky Green Beans
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
80 grams
Green Beans
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
2 unit(s)
Salmon Fillets
(Contains Fish)
1 sachet(s)
Lemon & Herb Seasoning
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the green beans.
Finely chop the chives (use scissors if easier).
Peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then rub to coat.
When the potatoes have 10 mins of cook time remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the (now empty) frying pan to medium heat.
Add the creme fraiche, veg stock and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. Remove from the heat and stir through half the chives.
When everything's ready, share the salmon between your plates.
Serve the potato chunks and green beans alongside. Spoon the chive sauce over the fish.
Garnish with the remaining chives to finish.
Enjoy!
