Roasted Salmon and Chive Butter Sauce
with Smashed Potatoes, Garlicky Green Beans and Peas
Salmon is a delicate and flavoursome fish, perfect for pairing with a light sauce such as the chive butter one in this recipe. A sauce such as this is a great one to have in your pocket and is a deliciously simple way to elevate your dinner and try something new. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
1 bunch(es)
Chives
150 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Salmon Fillets
(Contains Fish)
120 grams
Peas
10 grams
Vegetable Stock Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Keep the butter (see pantry for amount) in the fridge.
Chop the potatoes into 3cm chunks (no need to peel). Pop them 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 top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, finely chop the chives (use scissors if easier). Trim the green beans.
Peel and grate the garlic (or use a garlic press). Cut half the lemon into slices.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, then lay lemon slices on top. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven to roast until crispy and golden, 10-15 mins.
Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in half 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. Add the peas for the last min of cooking and fry until piping hot, 1 min.
Transfer the veg to a bowl and cover to keep warm.
Pop the pan back on medium heat with a drizzle of oil. Add the remaining garlic and stir-fry for 30 secs.
Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil and boil for 1 min.
Turn the heat down to low and whisk in the cold butter until melted and the sauce has thickened. Taste and season with salt and pepper if needed.
When everything's ready, share your roasted salmon, smashed potatoes and garlicky green beans and peas between your plates.
Stir the chives into the butter sauce, then spoon over the fish to finish.
Enjoy!
