Simple but special. Whip this up in half an hour and make extra salmon and potatoes to use in a salad tomorrow
Total time to make : 30 minutes Time to prep : 5 minutes
Servings : 2
Ingredients
2 x Salmon fillets (~120g each)
1 tbsp olive oil
Salt and pepper, to season
250g baby new potatoes
1 butter coin - or 1 tbsp butter with fresh chopped herbs, such as parsley
125g tender stem broccoli
Method
Remove salmon fillets from the fridge 30 minutes before cooking
Bring a pan of salted water to the boil, add in the potatoes, turn the heat to a gentle boil and cook for 20 minutes or until tender when pricked with a sharp knife
Once the potatoes are cooked, remove from heat and drain, tip potatoes back in the warm pan with a butter coin (1 coin for 2 servings) or 1 tbsp of butter and chopped herbs such as parsley. Mix through until melted and leave to absorb the flavours whilst you prepare the vegetables and salmon
Prepare the salmon by preheating a non-stick fry pan over a high heat and patting the salmon fillets dry with a kitchen towel to remove excess moisture, season well with salt and pepper
Add in 1 tbsp of olive oil and when warm, place each fillet in skin side down (it should sizzle) and cook for 4 minutes on the skin side, 1 minute on each side and then 2 minutes on the top over a high heat
Put vegetables in the steamer as you're cooking the salmon, steam for 4 - 5minutes until tender then remove
Nutritional Information
(per 120g fillet serving) - will vary depending on whether your salmon is wild caught vs. farmed with farmed having a higher fat content
415 calories
20g fat, 21g carbs, 33g protein
Good to know:
Leave extra cooked salmon fillets to cool then store in an airtight container for up to 3 days in the fridge
Extra cooked potatoes can be stored in an airtight container for up to 3 days
Salmon skin is safe to eat, I eat mine when hot but remove the skin if I'm eating the salmon cold the next day. Personal preference
Please buy responsibly sourced fish and where possible, wild caught salmon