Learn how to make this mouth-watering salmon and broccoli bake in no time at all thanks to our easy step-by-step recipe. It really does taste as good as it looks.
If you’re after a healthy meal that’s quick to make and tastes really great, give this salmon and broccoli bake a go this week and you’ll find yourself with a really hearty meal that’s full of vitamins and nutrients. Salmon is a great source of omega-3 fatty acids, while broccoli is packed with vitamins and iron. It’s a great choice for a quick, healthy meal for the whole family – and salmon, broccoli and spinach are all superfoods!
- 75g margarine
- 907g waxy potatoes e.g. Nadine, Desiree, unpeeled
- 1 large onion, sliced
- 2 cloves garlic, finely chopped
- 200g broccoli florets
- 150g fresh spinach
- 1 finely grated zest of lemon
- 600g salmon fillet cut into 1in thick strips
- 284ml cream or soya cream
- Salt and ground white pepper
- Handful fresh parsley, chopped
To make this superfood recipe, preheat oven, 200ºC/400F/gas 6
Par-boil the potatoes in their skins for 8-10 mins, drain and rinse with cold water to cool. Set aside.
Melt 50g of margarine in a pan, add onion, garlic, ground white pepper and stir-fry for three mins. Add the broccoli and continue to stir-fry for another five mins. Add the spinach and cook until it begins to wilt.
Grease a deep 1.3ltr baking dish with some margarine and spoon the stir-fried vegetable mixture evenly over the base. Place the salmon strips on top of the mixture, scatter over the lemon rind and parsley and pour over the cream. Season well.
Remove the peel from the potatoes and grate coarsely to make rosti potatoes. Top the salmon with the potato, season and dot over the remaining margarine.
Place on a baking sheet and bake for 30 mins or until the potatoes are brown and crispy. Serve with whole baby carrots, whole baby sweetcorn or sugar snaps.