Lemony Roasted Salmon with Garlicky Mash

Name: Lemony Roasted Salmon with Garlicky Mash with Creamy Mushroom and Dill Sauce
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 Salmon Fillets**; 1 Dill**; 1 Echalion Shallot; 150 Closed Cup Mushrooms**; 1 Garlic Clove**; ½ Lemon**; 150 Soured Cream**; 1 Vegetable Stock Powder; 450 Potatoes; 75 Water for the Sauce

with Creamy Mushroom and Dill Sauce

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Allergens:

Pesce

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Salmon Fillets**

Dill**

Echalion Shallot

150

Closed Cup Mushrooms**

Garlic Clove**

Lemon**

150

Soured Cream**

Vegetable Stock Powder

450

Potatoes

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)549 kcal

Energy (kJ)2295 kJ

Fat25 g

of which saturates11 g

Carbohydrate48 g

of which sugars5 g

Protein30 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 200°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. Then carefully remove from your oven and set aside.

Zest the lemon and cut into wedges. Halve, peel and chop the shallot into small pieces. Thinly slice the mushrooms. Roughly chop the dill (stalks and all).

Lay the salmon fillets (skin side down) onto a lightly oiled baking tray. Drizzle with oil, sprinkle over the lemon zest and season with salt and pepper. Pop the salmon on the top shelf of the oven and bake until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque. Meanwhile, heat a drizzle of oil in a medium frying pan over medium-high heat and once hot add the shallot. Cook, stirring, until softened, 2-3 mins.

Add the mushrooms to the pan with the shallot and cook, stirring occasionally, until golden brown, 4-5 mins. Lower the heat, add the water (see ingredients for amount) with the stock powder and half the soured cream. Season with salt and pepper, bring to a simmer until reduced slightly, 3-4 mins. Remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter (if you have any) and the remaining soured cream and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. Remove the garlic from the foil and transfer to a chopping board. Mash with the back of a fork then stir through the mash.

Reheat the mushroom sauce and stir through the dill. TIP: Add a splashmore water if a little thick. Reheat the mash if you need to. Divide the salmon between plates with the mash alongside and the mushroom sauce over everything. Serve the lemon wedges alongside for squeezing. Enjoy!