Salmon with gnocchi, peas and broad beans

Salmon with gnocchi, peas and broad beans
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Oven time 15-20 min.

Salmon fillets sit on a bed of gnocchi with peas, broad beans and creamy herb sauce. This easy one-tin salmon gnocchi needs just 10 mins prep.

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Nutrition: per serving

Calories
644kcals
Fat
32.8g (10.3g saturated)
Protein
41.5g
Carbohydrates
42.1g (1.9g sugars)
Fibre
7.5g
Salt
0.8g
Calories
644kcals
Fat
32.8g (10.3g saturated)
Protein
41.5g
Carbohydrates
42.1g (1.9g sugars)
Fibre
7.5g
Salt
0.8g

Ingredients

  • 100g frozen peas
  • 100g frozen broad beans
  • 350ml hot vegetable stock
  • 3 heaped tbsp crème fraîche
  • Grated zest 1 lemon (slice the lemon into wedges to serve)
  • 30g parmesan, finely grated
  • 500g fresh gnocchi
  • ½ bunch parsley, finely chopped
  • ½ bunch dill, finely chopped
  • 4 sustainable salmon fillets, skinned

Method

  1. Heat the oven to 180°C fan/gas 6. Put the peas, broad beans and hot stock in a  medium roasting tin. Leave for 5 minutes. Stir in the crème fraîche, lemon zest, parmesan, gnocchi and half the herbs. Nestle in the salmon fillets, season well, then bake for 15-20 minutes or until the salmon is cooked through.
  2. Scatter with the remaining herbs, then serve in bowls with the lemon wedges for squeezing.

Recipe By

Esther Clark

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Read what others say...

  1. Loved this recipe, super easy and delicious, with minimum pfaff and washing up.
    I used frozen edamame beans (then used them again along with some leftover salmon in a poke bowl the next night, boom!). My very fussy teenage daughter has requested this meal again so I think it’s going to become a mid-week favourite.

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