Baked salmon and gnocchi

Baked salmon and gnocchi
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 12-14 min

Everyone loves a one-pan dish and you can’t go wrong with this creamy gnocchi topped with salmon fillets. It’s an easy, midweek meal that’s ready in 30 mins.

Nutrition: per serving

Calories
618kcals
Fat
34.2g (9.9g saturated)
Protein
33.2g
Carbohydrates
41.2g (8g sugars)
Fibre
5.9g
Salt
2g
Calories
618kcals
Fat
34.2g (9.9g saturated)
Protein
33.2g
Carbohydrates
41.2g (8g sugars)
Fibre
5.9g
Salt
2g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 1 large head broccoli, separated into florets
  • 300g reduced-fat cream 
cheese
  • 3 tbsp fresh pesto
  • 
400g fresh gnocchi
  • Juice 1 lemon
  • 4 small organic salmon fillets

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large ovenproof frying pan or shallow casserole and fry the onion for 2-3 minutes. Add the broccoli and stir-fry for a further 2 minutes.
  2. Mix in the cream cheese, pesto and 160ml water, then heat gently, stirring to combine. Meanwhile, microwave the gnocchi for 1 minute on high (or boil, following the pack instructions). Stir into the sauce with lots of black pepper, the lemon juice and salt to taste.
  3. Nestle the salmon fillets in the sauce among the gnocchi and bake for 12-14 minutes until the salmon is just cooked through. Serve straightaway.

delicious. tips

  1. Next time swap the gnocchi for cooked baby new potatoes. Serve with spinach for more veg.

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