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Spiced Salmon and Parsley Gremolata

Spiced Salmon and Parsley Gremolata

with Herby Mash, Garlicky Green Beans and Asparagus
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
319 kcal
Protein
: 
20.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 bunch(es)

Flat Leaf Parsley

80 grams

Green Beans

100 grams

Asparagus

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 sachet(s)

Brazilian Style Spice Mix

(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

200 grams

Salmon Fillets

(Contains: Fish)

Not included in your delivery

1.5 tbsp

Olive Oil for the Dressing

Energy (kJ)1333 kJ
Energy (kcal)319 kcal
Fat22 g
of which saturates3.9 g
Carbohydrate0.2 g
of which sugars0.2 g
Dietary Fibre0.4 g
Protein20.6 g
Cholesterol80 mg
Salt0.2 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Zester
•Garlic Press
•Baking Tray
•Baking Paper
•Pan
•Lid
•Potato Masher
•Colander

Instructions

PDF
Boil the Potatoes
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with ½ tsp salt on to boil for the potatoes. 

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Prep the Veg
2

a) Meanwhile, roughly chop the parsley (stalks and all). 

b) Trim the green beans. Trim the bottom 2cm from the asparagus and discard. Halve the asparagus. 

c) Peel and grate the garlic (or use a garlic press).

d) Zest and halve the lemon (see ingredients for amount).

Season the Salmon
3

a) Lay the salmon fillets, skin-side down, onto a lined baking tray. 

b) Sprinkle half the Brazilian style spice mix onto the salmon.

c) Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Get Cooking
4

a) Bake the fish on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the green beans and asparagus. Stir-fry, 2-3 mins, then add the garlic and cook for 1 min more.

d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.

Make the Gremolata
5

a) Meanwhile, put the remaining Brazilian style spice mix into a small bowl.

b) Add the lemon zest, then squeeze in some lemon juice.

c) Season with salt, then mix in the parsley and the olive oil for the dressing (see pantry for amount).

d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

e) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Season to taste with salt and pepper.

Finish and Serve
6

a) Share the mash between your bowls.

b) Top with the beans, asparagus and salmon.

c) Spoon over the gremolata to finish.

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