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Bay-steamed salmon with tarragon veg


Serves: 2
timePrep time: 5 mins
timeTotal time:
Bay-steamed salmon with tarragon veg
Photograph by Ria Osborne

Bay-steamed salmon with tarragon veg


Serves: 2
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
481Kcal
Fat
30gr
Saturates
11gr
Carbs
19gr
Sugars
14gr
Fibre
6gr
Protein
35gr
Salt
0.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1/2 tbsp olive oil
  • 175g baby leeks, sliced
  • 2 x 125g boneless salmon fillets
  • 1 lemon
  • 2 bay leaves
  • 100g fresh or frozen peas
  • 200g mixed asparagus, sugarsnaps and Tenderstem broccoli
  • 2 tsp Dijon mustard
  • 3 tbsp half-fat crème fraîche
  • 1 tbsp chopped tarragon

Step by step

  1. Heat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a lidded sauté pan, add the baby leeks and a couple of tablespoons of water, cover and cook for 3-4 minutes until soft. Remove from the heat.
  2. Take 2 large pieces of foil, put a salmon fillet in the middle of each. Finely grate the zest of the lemon on top. Halve the lemon and squeeze half over the fillets, then top each with a bay leaf, and season. Make into parcels, sealing the edges. Transfer to a baking tray and bake for 10 minutes.
  3. If using frozen peas, put them in a bowl and cover with freshly boiled water. Leave for 1 minute; drain. Return the leeks to the heat, add the mixed veg and peas with 5 tablespoons hot water, cover and cook for 3 minutes. Stir in the mustard, crème fraîche and tarragon. Cook, stirring, for 2-3 minutes. Finish with a squeeze of lemon and season. Serve with the salmon and the remaining lemon half cut into wedges.

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