Salmon, Broccoli and Potato Bake
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g potatoes (cut into wedges (no need to peel))
- • 1 head broccoli (cut into florets and the stalks finely sliced (approx. 300g))
- • 300 g reduced-fat crème fraiche
- • 1/2 red onion (peeled and finely sliced)
- • 1 bunch asparagus (trimmed (approx. 200g))
- • 2 salmon fillets (cut into large chunks (approx. 260g))
- • 1 tbsp Parmesan (finely grated)
- • salt and pepper (to taste)
Preparation Steps
Preheat the oven to 200°C.
Add the potato wedges to a pan of salted cold water, bring to the boil then lower the heat and cook for 5-8 minutes. The wedges should be soft when stabbed with a knife but still holding their shape.
Place the broccoli florets into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5-8 minutes, the broccoli should be softened but still quite firm.
In a large bowl mix together the potato wedges, broccoli, onion, asparagus tips and crème fraiche.
Season to taste with salt and pepper, then tip into an ovenproof dish.
Place the salmon chunks on top of the mix, season and sprinkle over the Parmesan and put it in the oven for 20 minutes or so.
When the salmon is cooked through and vegetables soft, remove the dish from the oven and serve with an accompaniment of your choice!