Roasted Salmon and Creamy Pesto Sauce
with Hasselback Potatoes, Mustard Shallots and Tenderstem®
Due to quality issues with leek, you'll instead receive echalion shallot. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
This Roasted Salmon and Creamy Pesto Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
500
Salad Potatoes
1
Mixed Herbs
150
Tenderstem Broccoli
1
Echalion Shallot
1
Garlic Clove
2
Salmon Fillets
(Contains Fish)
17
Wholegrain Mustard
(Contains Mustard)
75
Creme Fraiche
(Contains Milk)
50
Fresh Pesto
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, halve any thick broccoli stems lengthways.
Halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press).
About 15 mins before the potatoes are ready, remove the tray from the oven and move the potatoes to one side.
Lay the salmon fillets, skin-side down, onto the other side of the baking tray. Season with salt and pepper.
Roast for the remaining time until the salmon is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the broccoli and shallot. Season with salt and pepper, then stir-fry for 2-3 mins.
Stir in the garlic, 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. Allow to cook until the veg is tender, 2-3 mins more, then stir through the mustard until well combined.
Spoon the mustard broccoli and shallot into a bowl, then cover with foil to keep warm. Wipe the frying pan clean.
When the salmon and potatoes are almost ready, return the (now empty) frying pan to medium heat.
Pour in the water for the sauce (see pantry for amount), creme fraiche and pesto. Stir well and bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2 mins.
Taste the sauce and season with salt and pepper if needed, then remove from the heat.
When everything's ready, share the baked salmon and hasselback potatoes between your plates.
Spoon the creamy pesto sauce over the salmon, then serve with the mustard shallots and broccoli alongside.
Enjoy!
