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Salmon and Asparagus Spears
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Salmon and Asparagus Spears

Salmon and Asparagus Spears

with New Potatoes and Chive Butter Sauce

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Allergens:
Fish

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 time30 minutes
DifficultyMedium

Ingredients

serving amount

30

Unsalted Butter

350

Salad Potatoes

150

Asparagus

125

Baby Plum Tomatoes

½

Chives

2

Salmon Fillets

(Contains Fish)

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Nutritional information

Energy (kcal)450 kcal
Energy (kJ)1941 kJ
Fat24.3 g
of which saturates11.1 g
Carbohydrate33.5 g
of which sugars5.8 g
Protein27.8 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Grill Pan
Plate

Instructions

Roast the Potatoes
1

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 on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

Prep
2

Meanwhile, chop the baby plum tomatoes in half. Finely chop the chives (or use scissors). Trim the bottom 2cm off of the asparagus and discard.

Roast the Veggies
3

Pop the asparagus and tomatoes on 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 veggies in the oven to roast until the asparagus is tender and the tomatoes soft and sticky, 8-10 mins.

Make the Butter
4

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!).

Cook the Salmon
5

When the veggies are in the oven, 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: The salmon is cooked when opaque in the centre.

Serve
6

When the salmon is cooked, remove the pan from the heat and turn the salmon fillets so as they are skin-side down. Divide the chive butter between the top of each salmon fillet - it will melt from the heat of the fish. Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon. Drizzle over the buttery juices from the pan and enjoy!

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