Baked salmon with parsley & caper sauce
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fish Fridays are even more delicious when salmon and creamy mash are involved
Ingredients
Potatoes, Raw
1000 g, peeled and roughly chopped
Skimmed Milk
50 ml
Wholegrain Mustard
½ tablespoon(s), level
Olive Oil
1 tablespoon(s)
Salmon, raw
4 fillet(s), medium
Broccoli, raw
200 g, tenderstem
Parsley, fresh
1 tablespoon(s), flat-leaf parsley, finely chopped
Capers, in Brine
1 tablespoon(s), drained, rinsed and roughly chopped
Lemon
½ zest(s) of 1, Pared,
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
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.
4
Serve the fish with the mash and lemon wedges on the side, with the dressing spooned over.
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