Baked salmon with parsley & caper sauce
1000 g, peeled and roughly chopped
½ tablespoons, level
4 fillet(s), medium
200 g, tenderstem
1 tablespoons, flat-leaf parsley, finely chopped
Capers, in Brine
1 tablespoons, drained, rinsed and roughly chopped
½ zest(s) of 1, Pared,
Lemon Juice, Fresh
1 medium, cut into wedges, to serve
- Preheat the over to 200oC, fan 180oC, gar mark 6, and line a baking tray with baking paper. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 10-15 minutes until tender, then drain and mash. Season to taste, then stir in the milk and mustard.
- Meanwhile, put the salmon and the broccoli on the prepared tray, brush with 1 tsp of the oil, season and roast for 15 minutes, until cooked through.
- Combine the parsley, capers, remaining oil, lemon zest and juice, plus 1 1/2 tbsp water in a small pan and warm over a low heat. Season to taste.
- Serve the fish with the mash and lemon wedges on the side, with the dressing spooned over.