Glenarm Salmon with Watercress and New Potatoes
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Ingredients
- 4 salmon fillets
- 500 g new potatoes
- 60 g watercress
- 20 g butter
- 1 lemon
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 29.4 g
- Carbohydrate
- 19.8 g
- of which sugars
- 2.4 g
- Fat
- 25.4 g
- of which saturates
- 7.1 g
- Fibre
- 3.2 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Heat the oven to 200C (180C fan, gas 6). Place the salmon fillets on a baking tray, drizzle with the olive oil, and roast for 12-15 minutes until just cooked through.
- 3
Melt the butter and toss through the warm new potatoes.
- 4
Squeeze over the lemon juice.
- 5
Serve the salmon with the buttered new potatoes and watercress.
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