HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalmon And Chive Butter Sauce
Salmon and Chive Butter Sauce

Salmon and Chive Butter Sauce

with Roast Potatoes, Tomatoes and Tenderstem® Broccoli

Read more

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 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 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

150 grams

Tenderstem® Broccoli

½ bunch(es)


30 grams

Unsalted Butter


2 unit(s)

Salmon Fillet


450 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1790 kJ
Energy (kcal)428 kcal
Fat20.9 g
of which saturates9.8 g
Carbohydrate43.9 g
of which sugars5.4 g
Protein18.2 g
Salt0.14 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 220°C/200°C fan/gas mark 7. 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 tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Finely chop the chives (use scissors if easier). Halve any thick broccoli stems lengthways.
Once the potatoes have been in the oven for 10 mins, pop the tomato parcel onto the potato baking tray and roast until softened, 15-20 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 your chive butter aside at room temperature.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the broccoli.


About 10 mins before the potatoes and tomatoes are cooked, heat a drizzle of oil in a large frying pan on high heat. Season the salmon with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 3-4 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


While the salmon cooks, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins. Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper. Cover with a lid to keep warm.


When the salmon is cooked, remove the pan from the heat.
Turn the fillets back to skin-side down, then spread the chive butter over the top of each - 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 from the pan. Enjoy!