Christmas Showstopper Parsley Crusted Salmon
with Garlic-Rosemary Roast Potatoes, Glazed Cranberry Sprouts and Tenderstem®
Serve up a festive feast this winter! Make a meal that's truly special with this lightly indulgent and luxurious Christmas Showstopper Parsley Crusted Salmon.
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
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450 grams
Potatoes
4 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
400 grams
Large Salmon Fillet
(Contains Fish)
200 grams
Brussels Sprouts
150 grams
Tenderstem Broccoli
25 grams
Redcurrant Jelly
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the parsley (stalks and all). Zest and halve the lemon.
In a medium bowl, combine the creme fraiche, hard Italian style cheese, parsley and half the lemon zest. Season with salt and pepper and mix well.
Chop the potatoes into 2cm chunks (no need to peel). Give each garlic clove (unpeeled) a light bash.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto one side of a lined baking tray. Spread the creamy topping over the flesh.
Bake on the middle shelf until the fish is cooked through, 25-35 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, pop the potato and garlic cloves onto another large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While everything's roasting, halve any thick broccoli stems lengthways. Trim the Brussels sprouts and halve through the root.
When the salmon has 15 mins left, pop the Tenderstem® onto the other side of the salmon tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop back into the oven to roast for the remaining time until tender and crispy, 10-15 mins.
If you'd prefer to boil your broccoli, boil in step 5 while the sprouts are cooking for 3-4 mins, until tender.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Remove from the heat and stir in the redcurrant jelly and butter (see pantry for amount).
Transfer your salmon to a serving plate and sprinkle over the flaked almonds. Serve with lemon wedges alongside for squeezing over.
Transfer your broccoli to another plate, then sprinkle over the remaining lemon zest and a drizzle of olive oil.
Serve your roasted potatoes and Brussels sprouts in separate dishes alongside.
Enjoy!
