One-pan watercress-stuffed salmon with parmesan new potatoes
- Barney Desmazery
Save recipe
Serves 5
More effort
Prep: 25 mins
Cook: 1 hr
A star rating of 4.8 out of 5.9 ratingsRate
loading...
This delicious dish makes the perfect light lunch or dinner – the salmon has been butterflied to let the tasty watercress sauce run through each slice, ensuring succulent fish
Gluten-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyChicken pesto orzo salad. This is a premium piece of content available to subscribed users.
A star rating of 4.7 out of 5.12 ratings
Pea, asparagus & ham hock tart
A star rating of 3 out of 5.4 ratings
Lemon & elderflower traybake
A star rating of 4.4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g watercress
plus a few sprigs to serve
-
180g soft cheese
-
½ lemon
zested and juiced
-
2 tsp Dijon mustard
or horseradish sauce
-
700g whole salmon fillet
skin on
-
½ tbsp olive oil
For the potatoes
-
1 kg new potatoes
halved or quartered if large
-
1½ tbsp olive oil
-
50g parmesan
finely grated
-
small bunch of thyme
finely chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal605
- fat34g
- saturates12g
- carbs33g
- sugars4g
- fibre5g
- protein39g
- salt0.8g
Ad
Method
-
step 1
Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
-
step 2
Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
-
step 3
Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
-
step 4
After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.
Recipe tip
Twist it: One-pan wild-garlic-stuffed salmon with parmesan new potatoes
The watercress in this recipe can be swapped out for 100g raw wild garlic leaves (ensure they’re washed well to remove any dirt and grit). If you also have the wild garlic stems, separate them from the leaves and slice as you would chives for sprinkling over at the end. If you have wild garlic flowers, they make a beautiful garnish, too. Or for the best of both, opt for half wild garlic and half watercress.
Recipe from Good Food magazine, May 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.9 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...