Baked Salmon and Creamy Chive Sauce
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Baked Salmon and Creamy Chive Sauce

with Potato Chunks and Green Beans

Family Friendly

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


80 grams

Green Beans

1 bunch(es)


2 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

Chicken Stock Paste

Not included in your delivery

2 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2326 kJ
Energy (kcal)556 kcal
Fat28.8 g
of which saturates10.6 g
Carbohydrate50.3 g
of which sugars5.3 g
Protein27.9 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



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 top shelf until golden, 25-35 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 baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then rub to coat.

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.


Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the pan is 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. Transfer to a bowl and cover to keep warm.


Return the (now empty) frying pan to medium heat,

Add the creme fraiche, chicken stock and water (see pantry for amount). Season with salt and pepper. 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. Drizzle over the creamy chive sauce. Garnish with the remaining chives to finish.