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Salmon, broccoli & potato bake

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 613
  • Carbohydrates 35
  • Saturated Fat 5
  • Sugar 4
  • Protein 37
  • Fat 37
  • Fibre 5
  • Salt 0.63

Nutrition per serving

  • Calories 613
  • Carbohydrates 35
  • Saturated Fat 5
  • Sugar 4
  • Protein 37
  • Fat 37
  • Fibre 5
  • Salt 0.63

Ingredients

  • 750g medium potatoes, 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

Tip

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.

Method

  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.

  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.

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