Name: Salmon, broccoli & potato bake
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 750g medium potato cut into wedges; 1 head broccoli trimmed and broken into florets; 200ml tub crème fraîche; 2 tbsp wholegrain mustard; 2 large or 4 small salmon fillets cut into large pieces; handful grated parmesan

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Salmon, broccoli & potato bake

Salmon, broccoli & potato bake

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 3.7 out of 5.112 ratingsRate

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A classic combination of flavours for a midweek family meal. Make this recipe in just one pot

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

750g medium potato

cut into wedges
1 head broccoli

trimmed and broken into florets
200ml tub crème fraîche
2 tbsp wholegrain mustard
2 large or 4 small salmon fillets

cut into large pieces
handful grated parmesan

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Nutrition: per serving

kcal613
fat37g
saturates5g
carbs35g
sugars4g
fibre5g
protein37g
salt0.63g

low

Method

step 1

Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don’t have a microwave, boil instead.
step 2

Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.

RECIPE TIPS

BUYING SALMON FILLETS

Salmon sold in packs normally has the skin still on. Buy it from the fish counter instead, and ask them to remove the skin, saving you the hassle when you get home. Make sure it is from a sustainable source.

Recipe from Good Food magazine, March 2007

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A star rating of 3.7 out of 5.112 ratings

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