Roasted Salmon and Creamy Pesto Sauce

Name: Roasted Salmon and Creamy Pesto Sauce with Hasselback Potatoes and Mustard Tenderstem®
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 350 grams Salad Potatoes; 1 sachet(s) Mixed Herbs; 150 grams Tenderstem® Broccoli; 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove**; 2 unit(s) Salmon Fillets; 17 grams Wholegrain Mustard; 75 grams Creme Fraiche; 32 grams Fresh Pesto; 75 milliliter(s) Water for the Sauce

with Hasselback Potatoes and Mustard Tenderstem®

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

Tags:

Climate Conscious

Allergens:

Fish

•Mustard

•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.

Total50 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

350 grams

Salad Potatoes

1 sachet(s)

Mixed Herbs

150 grams

Tenderstem® Broccoli

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

2 unit(s)

Salmon Fillets

(Contains: Fish)

17 grams

Wholegrain Mustard

(Contains: Mustard)

75 grams

Creme Fraiche

(Contains: Milk)

32 grams

Fresh Pesto

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2674 kJ

Energy (kcal)639 kcal

Fat36.3 g

of which saturates12.1 g

Carbohydrate45.2 g

of which sugars8.3 g

Dietary Fibre8.7 g

Protein29.6 g

Salt0.9 g

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

Utensils

•Baking Tray

•Garlic Press

•Pan

•Lid

•Bowl

•Aluminum Foil

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

While the potatoes roast, halve any thick broccoli stems lengthways.

Halve, peel and chop the shallot into small pieces.

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

About 15 mins before the potatoes are cooked, lay the salmon, skin-side down, onto a lined baking tray. Season with salt and pepper.

Move the potatoes to the middle shelf and roast the salmon on the top shelf for the remaining cooking time until the salmon is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the broccoli and shallot. Season with salt and pepper, then stir-fry for 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 2-3 mins more, then stir through the mustard (add less if you'd prefer) until well combined.

Transfer the mustard broccoli to a bowl, then cover with foil to keep warm. Wipe the frying pan clean.

When the salmon and potatoes are almost ready, return the (now empty) frying pan to medium heat.

Pour in the water for the sauce (see pantry for amount), creme fraiche and pesto. Stir well and bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2 mins.

Taste the sauce and season with salt and pepper if needed, then remove from the heat.