Oven-Baked Salmon in Tarragon-Garlic Butter
with Cheesy Chips, Green Beans and Samphire
- Fish
- Milk
- Egg
In this Oven-Baked Salmon in Tarragon-Garlic Butter, the fish is perfect for soaking up the delicious flavour. Pair with crispy cheesy chips and plenty of green veg for a dinner that's sure to be a crowd pleaser.
Ingredients
450 grams
Potatoes
160 grams
Green Beans
2 unit(s)
Garlic Clove
1 bunch(es)
Tarragon
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Lemon & Herb Seasoning
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Samphire
Not included in your delivery
30 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge to allow it to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the green beans.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Peel and grate the remaining garlic (or use a garlic press) and set aside for now.
Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, then sprinkle over the lemon & herb seasoning.
Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the chips are halfway through baking, sprinkle over the hard Italian style cheese. Toss to coat, then return to the oven to bake for the remaining time, 12-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the reserved grated garlic, turn down the heat down and cook for 1 min.
Add the samphire and a splash of water then immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
While the veg cooks, in a small bowl, combine the tarragon and softened butter. Season with salt and pepper, then mix well.
When the veg is ready, remove from the heat. Season with pepper (don't add salt - the samphire is salty enough!).
Cover until ready to serve.
Once ready, remove the garlic from the foil parcel. Allow it to cool, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the tarragon butter.
Transfer the salmon fillets to your plates. Spoon the tarragon-garlic butter over the fish and allow it to melt.
Serve the fish with the cheesy chips and veg alongside.
