Lemon & Herb Salmon and Garlic Butter Prawns
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Lemon & Herb Salmon and Garlic Butter Prawns

with Parmesan Potatoes, Samphire and Balsamic Tomatoes

Allergens:
Fish
•Milk
•Crustaceans
•Sulphites

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 time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 bunch(es)

Chives

2 unit(s)

Salmon Fillets

(Contains Fish)

1 sachet(s)

Lemon & Herb Seasoning

40 grams

Samphire

20 grams

Parmigiano Reggiano

(Contains Milk)

150 grams

King Prawns

(Contains Crustaceans)

30 grams

Unsalted Butter

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

sideBannerName

Nutritional information

Energy (kJ)2763 kJ
Energy (kcal)660 kcal
Fat32.5 g
of which saturates13.6 g
Carbohydrate56.4 g
of which sugars9.4 g
Dietary Fiber7.9 g
Protein40.8 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Baking Paper
•Grater
•Aluminum Foil
•Sieve
•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1

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 middle shelf until golden, 30-40 mins. 

 

2

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel and set aside. 

Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges. Finely chop the chives (use scissors if easier).

Lay the salmon fillets, skin-side down, onto one side of a lined baking tray. Season with salt and pepper and sprinkle over the lemon & herb seasoning. Drizzle over a little oil. 

3

Pop the tomato foil parcel onto the other side of the salmon tray. 

When the potatoes are halfway through cooking, turn them. 

At the same time, slide the salmon tray onto the top shelf of your oven and roast until the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

Meanwhile, bring a medium saucepan of water to the boil for the samphire (don't add salt - the samphire is salty enough).

Once the water is boiling, add the samphire to the pan, lower the heat and simmer until tender, 3-4 mins. Drain in a sieve then pop back in the pan.

Drizzle over a little olive oil and season with pepper. Cover to keep warm.

Sprinkle the parmesan over the potatoes, toss to coat and return to the oven for the remaining time. 

5

Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, add the garlic and butter. Fry for 30 secs then remove from the heat and stir in half the chives. Squeeze in a little lemon juice.

IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

6

When everything's ready, transfer the salmon to your plates. Spoon the prawns over the fish, including all the garlic butter from the pan. 

Serve the parmesan potatoes, samphire and roasted tomatoes alongside (discard the juice left in the tomato foil parcel). 

Drizzle the balsamic glaze over the tomatoes, sprinkle the remaining chives over everything and serve with any remaining lemon wedges for squeezing over. 

Enjoy!