Baked Salmon with Chive Butter

• 4salmon fillets (about 150g each)
• 75 gunsalted butter, softened
• 3 tbspfinely chopped chives
• 1lemon (zest and juice)
• 1 tbspchopped fresh dill
• 200 ggreen beans, trimmed
• 800 gbaby potatoes, halved
• ½ tspfreshly ground black pepper
• 2 tbspgarlic-infused oil
• 1 tspsmoked paprika
• 1 tspsea salt

Method

1. 1Preheat the oven to 200°C fan (220°C conventional). Tip the halved baby potatoes into a roasting tray, toss with the garlic-infused oil, smoked paprika, sea salt and black pepper, and roast for 25–30 minutes until golden at the edges and tender right through.
2. 2Make the chive butter while the potatoes get going: in a small bowl, mash the softened butter with the chopped chives, lemon zest and a squeeze of the lemon juice. Season lightly and chill briefly so it firms up enough to dot onto the fish.
3. 3Sit the salmon fillets skin-side down on a baking tray lined with baking paper, season the flesh with sea salt and black pepper, and divide all the chive butter equally between the four fillets.
4. 4Once the potatoes have had 15–18 minutes, slide the salmon into the oven for 10–12 minutes. Add the green beans to the potato tray for the final 4–5 minutes so they come out bright and just tender; the salmon is ready when it's opaque and flakes easily with a fork.
5. 5Pull the trays out and let the salmon rest for 2 minutes so the chive butter melts down into the flesh. Give the potatoes a quick toss in the tray juices and remaining lemon juice.
6. 6Plate up a salmon fillet per person with the roast potatoes and green beans, spoon over the melted chive butter and scatter the chopped dill across the top for brightness.

Per serving

kcal

658

protein

33.9g

fibre

6.2g

carbs

39.3g

fat

41.5g