M&S recipe inspiration

• 240g (2 pack) skinless and boneless salmon fillets
• 400g (1 pack) Tenderstem broccoli and fine beans
• 400g (1 pack) jersey royal potatoes
• 2 portions M&S garlic and herb butter (in the freezer)
• 1tbsp Italian herb seasoning
• 1tbsp olive oil
• Salt and pepper



For the bruschetta topping

 

• 2 beef tomatoes, diced
• 1 handful fresh basil, finely chopped
• 2 cloves garlic, finely chopped
• 1tbsp olive oil
• Salt and pepper

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Rub the salmon with olive oil and season with salt, pepper and the Italian herb seasoning.
3. Wrap the salmon fillets in tin foil parcels, place on a baking tray and pop them in the hot oven.
4. While the salmon is roasting, prepare the bruschetta topping. Dice the tomatoes, basil and garlic and mix together with the olive oil, salt and pepper. Set aside.
5. Once your salmon is cooked, remove from the oven and plate. Pile on the bruschetta topping and serve with the garlic butter jersey royals and greens.

For the garlic butter jersey royals

1. Wash potatoes in cold water to remove any dirt. Have a quick look to see if the potatoes are a similar size and cut bigger ones in half.
2. Get a large saucepan of water boiling and add a generous pinch of salt. Add the potatoes and simmer for around 15 minutes until they’re just tender.
3. For the last four minutes of cooking, add your Tenderstem broccoli and fine beans to the saucepan.
4. Drain well, add them to a bowl and top with garlic and herb butter.