Herb-Crusted Salmon with Roasted New Potatoes and Pea Purée
Ingredients
- 4 salmon fillets
- 600 g new potatoes
- 300 g frozen peas
- 15 g fresh dill
- 15 g fresh parsley
- 1 lemon
- 3 tbsp olive oil
- 3 tbsp crème fraîche
Nutrition (per serving)
- Calories
- 566 kcal
- Protein
- 33.9 g
- Carbohydrate
- 30.7 g
- of which sugars
- 4.8 g
- Fat
- 32.2 g
- of which saturates
- 7.9 g
- Fibre
- 7.5 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Halve the new potatoes, toss with 2 tbsp olive oil and season well, then roast on a tray for 30 minutes until golden.
- 2
Finely chop the dill and parsley and mix with 1 tbsp olive oil and a pinch of salt to make the herb crust. Press firmly onto the top of each salmon fillet.
- 3
Place the salmon on a lined baking tray and bake for 12-15 minutes until just cooked through.
- 4
Cook the peas in boiling salted water for 3 minutes, drain, then blend with the crème fraîche, a squeeze of lemon juice and seasoning until smooth.
- 5
Serve each salmon fillet on a pool of pea purée with the roasted new potatoes alongside and a wedge of lemon.
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