Roasted Salmon and Buttery Garlic Sauce
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Roasted Salmon and Buttery Garlic Sauce

Roasted Salmon and Buttery Garlic Sauce

with Tenderstem® Broccoli and Lemon & Herb Potatoes

Make a meal that's truly special with this lightly indulgent and luxurious Roasted Salmon and Buttery Garlic Sauce.

Under 650 calories

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 Time40 minutes
Cooking time25 minutes


serving amount

350 grams

Salad Potatoes

1 sachet(s)

Lemon & Herb Seasoning

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Unsalted Butter

(Contains Milk)

2 unit(s)

Salmon Fillets

(Contains Fish)

150 grams

Tenderstem Broccoli

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2164 kJ
Energy (kcal)517 kcal
Fat29.6 g
of which saturates11.6 g
Carbohydrate36.6 g
of which sugars7.8 g
Protein28.5 g
Salt1.37 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) and pop them on a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the lemon & herb seasoning, 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 starting to crisp, 15-16 mins.


Meanwhile, halve, peel and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all). 

Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and cook until softened, 4-5 mins.

Add the garlic and parsley. Fry for 30 secs, then pour in the cider vinegar and allow it to evaporate. 

Stir the water for the sauce (see pantry for amount) and veg stock paste, bring to the boil, then lower the heat and simmer for 1-2 mins. 

Vigourously whisk in the butter until melted and combined, then simmer until thickened, 2-3 mins. Remove from the heat and set aside. 


Once the potatoes have been cooking for about 15 mins, remove them from your oven. 

Turn the potatoes and lay the salmon on the tray next to the potatoes, skin-side down. Season with salt and pepper. TIP: Use another baking tray if necessary.

Roast the salmon and potatoes until the salmon is cooked through and potatoes are golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.


Meanwhile, halve any thick broccoli stems lengthways.

Heat a drizzle of oil in another medium 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, 2-3 mins more. Season with salt and pepper, then remove from the heat and cover to keep warm.


When everything's ready, reheat the buttery garlic sauce. Add a splash of water if needed. 

Transfer the salmon to your plates and spoon over the sauce.

Serve the Tenderstem® and roast potatoes alongside.