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–+ servings
Two portions of salmon with gnocchi, peas and broad beans in a white rectangle oven dish.

Salmon with Gnocchi, Peas and Broad Beans

By: Deborah
This easy salmon with gnocchi, peas and broad beans is a delicious one-pan dinner combining tender salmon, soft gnocchi and fresh vegetables. 
PREP: 5 minutes
COOK: 25 minutes
TOTAL: 30 minutes
Servings: 4 people
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Equipment

Ingredients

  • 100 g (3.5 oz) frozen peas or petit pois
  • 100 g (3.5 oz) frozen broad beans
  • 350 ml (1 ½ cups) hot vegetable stock
  • 3 heaped tbsp crème fraiche (I use reduced fat for less calories!)
  • 1 lemon zest and wedges, to serve
  • 30 g (1.1 oz) parmesan finely grated
  • 500 g (1.1 lb) fresh gnocchi
  • half a bunch of parsley (approx. 12g) finely chopped
  • half a bunch of dill (approx. 12g) finely chopped
  • 4 salmon fillets (weighing 120g each)
  • salt and freshly ground black pepper

Instructions

  • Heat the oven to 200C/180C fan/gas 6. Put the peas, broad beans and hot stock in a medium roasting tin or ovenproof dish and leave for 5 minutes. Stir in the crème fraiche, lemon zest, parmesan, gnocchi and half the herbs. Nestle in the salmon fillets, season well, then bake for 15 to 20 minutes or until the salmon is cooked through.
  • Scatter with the remaining herbs, then serve in bowls with the lemon wedges for squeezing. Serve with some bread to soak up the sauce!

Notes

  • Optional variations:
    • Creamy salmon gnocchi - swap the crème fraiche for double cream or cream cheese.
    • Salmon, spinach and gnocchi - replace some of the peas or broad beans with baby spinach.
    • Salmon, pea and asparagus gnocchi - replace the broad beans with asparagus during spring.
    • Smoked salmon gnocchi - replace the salmon fillets with smoked salmon and reduce any added salt.
    • Mediterranean salmon gnocchi - add cherry tomatoes, olives, garlic, basil and lemon.
    • Pesto salmon gnocchi - stir in a spoonful of basil pesto when you add the crème fraiche.
  • This salmon with gnocchi, peas and broad beans recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to feed 2.
 
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Nutrition

Calories: 483kcal | Carbohydrates: 58g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 962mg | Potassium: 799mg | Fiber: 7g | Sugar: 4g | Vitamin A: 977IU | Vitamin C: 31mg | Calcium: 161mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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