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Salmon and Chive Butter Sauce

Salmon and Chive Butter Sauce

with Roasted Potatoes and Tenderstem® Broccoli

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This Salmon and Chive Butter Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Under 600 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

30 grams

Unsalted Butter


450 grams


150 grams

Tenderstem® Broccoli

125 grams

Baby Plum Tomatoes

½ bunch(es)


2 unit(s)

Salmon Fillet

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2399 kJ
Energy (kcal)573 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate44 g
of which sugars5.0 g
Protein27 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove the butter from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, halve the baby plum tomatoes. Finely chop the chives (use scissors if easier). Halve any thick broccoli stems lengthways.


Pop the Tenderstem® broccoli and tomatoes onto another baking tray and drizzle with oil. Season with salt and pepper, toss to coat and spread out. When the potatoes have 10 mins left, put the veg on the middle shelf of your oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.


Meanwhile, put the butter in a small bowl and mash with a fork until soft. Stir in the chives and season with a pinch of salt and pepper. Set aside (keep at room temperature).


While the veg roasts, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. When the pan is hot, carefully lay in the fish, skin-side down. Lower the heat slightly and fry until the skin is crisp, 4-5 mins. TIP: Don't try and turn the fish too soon or the skin won't crisp. Turn and cook for a further 4-5 mins. IMPORTANT: Wash your hands after handling raw fish. The salmon is cooked when opaque in the middle.


When the salmon is cooked, remove the pan from the heat and turn the salmon fillets so they are skin-side down. Divide the chive butter between the top of each fillet - it will melt from the heat of the fish. Plate up the salmon fillets with the roast potatoes, broccoli and tomatoes alongside. Spoon over any remaining chive butter sauce from the pan. Enjoy!