Herb Crusted Salmon Fillet and Cheesy Dauphinoise
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Herb Crusted Salmon Fillet and Cheesy Dauphinoise

Herb Crusted Salmon Fillet and Cheesy Dauphinoise

with Salted Caramel and Pecan Nut Chocolate Pot Dessert

Who doesn't love a dinner and a dessert? This Herb Crusted Salmon Fillet and Salted Caramel Chocolate Pot Dessert is all you need to make a restaurant quality 2 course meal, perfect for treating a loved one or for a special night in.

Cereals containing gluten

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 Time45 minutes
Cooking time30 minutes


serving amount

450 grams


1 unit(s)

Garlic Clove

25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

2 unit(s)

Salmon Fillets

(Contains Fish)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

150 grams

Tenderstem Broccoli

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

25 grams

Pecan Nut Halves

(Contains Nuts May contain Sesame, Nuts, Peanut)

40 grams

Salted Caramel Sauce

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

1 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)5945 kJ
Energy (kcal)1421 kcal
Fat90.7 g
of which saturates48.1 g
Carbohydrate107.8 g
of which sugars46.8 g
Protein44.3 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.



The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few minutes. Either way, make your pudding (all 3 steps) before you start cooking your main.


Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt.

Peel and slice the potatoes into 1cm thick slices. When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.


Meanwhile, peel and grate the garlic (or use a garlic press). 

Pop the breadcrumbs and mixed herbs into a bowl with the olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix well.

Lay the salmon fillets, skin-side down, onto a lined baking tray and spread 1 tsp creme fraiche over each fillet. Spoon over the breadcrumb mixture, pressing it down with a spoon. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.


When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the remaining creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.


Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. 

Bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

After 5 mins of baking, pop the salmon on the top shelf to bake until the crumb is golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle. 


While the salmon bakes, halve any thick broccoli stems lengthways. 

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.


When everything's ready, carefully transfer the herb crusted salmon to your plates. 

Serve the dauphinoise and Tenderstem® broccoli alongside. 



Pour the coconut milk into a medium pan and pop on medium-high heat. Bring to the boil, then simmer for 1 min.

Remove from the heat and immediately add the chocolate chips and a pinch of salt.

Allow to sit for 1 min, then stir together until the chocolate is melted and well combined.


Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush.

Cover with cling film and pop into the fridge to set - they'll take 2-3 hours to fully set, but will still be delicious if you want to eat them straight away.


When you're ready to serve dessert, remove them from the fridge.

Roughly chop the pecans and pop them into a small bowl. Pour in the salted caramel and mix to combine.

When ready to serve, spoon the salted caramel nuts on top of each chocolate pot to finish.