Salmon in Lemon, Garlic and Chive Butter

Name: Salmon in Lemon, Garlic and Chive Butter with Roast Potatoes and Broccoli
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 450 Potatoes; 1 Chives; 1 Garlic Clove**; ½ Lemon; 1 Broccoli; 2 Salmon Fillets; 30 Butter

with Roast Potatoes and Broccoli

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This Salmon in Lemon, Garlic and Chive Butter is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Fish

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Chives

Garlic Clove**

Lemon

Broccoli

Salmon Fillets

(Contains: Fish)

Not included in your delivery

Butter

Nutritional information

Energy (kcal)593 kcal

Energy (kJ)2481 kJ

Fat29.2 g

of which saturates10.9 g

Carbohydrate47.1 g

of which sugars5.8 g

Protein31.4 g

Salt1.4 g

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

Utensils

•Baking Tray

•Zester

•Garlic Press

•Pan

•Paper Towel

Instructions

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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

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, roughly chop the chives (use scissors if easier). Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).

Cut the broccoli into florets (like small trees), halving any large ones. Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf. Roast until the edges are crispy and slightly charred, 10-15 mins.

Meanwhile, pat the sea bass dry with kitchen paper. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

While everything cooks, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.

Once hot, carefully place your 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.

Add the chives and garlic to the fish pan and squeeze in half the lemon juice.

Spoon the flavoured butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

When ready, plate up the salmon with the roasted broccoli and potatoes alongside.

Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish. Serve the remaining lemon wedges alongside for squeezing over.

Enjoy!