Salmon en Papillote and Tomato Butter Sauce
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Salmon en Papillote and Tomato Butter Sauce

with Herby Smashed Potatoes and Roasted Tenderstem® Broccoli


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 time20 minutes


serving amount

350 grams

Salad Potatoes

1 unit(s)

Echalion Shallot

½ unit(s)


½ unit(s)

Red Chilli

1 bunch(es)

Flat Leaf Parsley

125 grams

Baby Plum Tomatoes

2 unit(s)

Salmon Fillets

(Contains Fish)

150 grams

Tenderstem Broccoli

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Unsalted Butter

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2340 kJ
Energy (kcal)559 kcal
Fat29.9 g
of which saturates11.6 g
Carbohydrate47.1 g
of which sugars10.1 g
Protein29.5 g
Salt1.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Tray
Potato Masher
Aluminum Foil
Small Bowl



Preheat your oven to 200°C. Boil your kettle. Pour the boiled water into a medium saucepan. Pop on high heat and add 0.5 tsp of salt. Halve any larger potatoes (no need to peel). Add the potatoes to the water and simmer until you can just slip a knife through them, 10-15 mins. Meanwhile, halve, peel, and thinly slice the shallot. Zest and halve the lemon (see ingredients for amount). Halve the chilli lengthways, deseed then finely chop. Roughly chop the parsley (stalks and all). Halve the tomatoes.


Once the potatoes are cooked, drain in a colander. Pop the potatoes onto a large baking tray. Spread out in a single layer. Use the back of a large spoon or potato masher to slightly crush each potato. Drizzle with oil, season with salt and pepper. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.


Drizzle a piece of foil with oil and add a salmon fillet. Season with salt and pepper then squeeze on some lemon juice. Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s). Pop onto one side of another baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish. Place the Tenderstem® broccoli on the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.


When the potatoes have 15 mins left, pop the salmon and Tenderstem® broccoli tray on the middle shelf of your oven. Roast until the broccoli is crispy and the salmon is cooked, 10-13 mins. IMPORTANT: The fish is cooked when opaque in the centre. Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and baby plum tomatoes and cook until softened, 5-6 mins. Add the water (see ingredients for amount) and vegetable stock paste. Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. Lower the heat and stir in the butter until melted and combined. Stir in half the parsley.


In a small bowl, add the chilli, lemon zest and remaining parsley. Season with salt and mix together well. When the smashed potatoes, salmon and broccoli are cooked, remove them from the oven.


Unwrap the parcels and place the cooked salmon onto your plates. Serve the Tenderstem® broccoli, smashed potatoes, and any remaining lemon wedges alongside. Sprinkle the parsley garnish onto the potatoes and spoon the tomato butter sauce onto the salmon. Enjoy!