Salmon with Gnocchi, Peas and Broad Beans
Perfectly cooked salmon on a bed of gnocchi in a creamy herb sauce with peas and broad beans.
Equipment
Ingredients
- 100 g (3.5 oz) frozen peas
- 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)
- grated zest of 1 lemon (slice the lemon into wedges, to serve)
- 30 g (1.1 oz) parmesan finely grated
- 500 g (1.1 lb) fresh gnocchi
- half a bunch parsley finely chopped
- half a bunch dill finely chopped
- 4 salmon fillets skinned
- salt and freshly ground black pepper
To serve (optional):
- baguette or crusty bread
Instructions
- Heat the oven to 180C fan/gas 6. Put the peas, broad beans, and hot stock in a medium roasting tin. 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
- This salmon with gnocchi, peas and broad beans recipe is easily adapted if you’re cooking for less or more people - I halved the recipe the first time I made it, to feed the 2 of us.
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Nutrition
Calories: 546kcal | Carbohydrates: 55g | Protein: 45g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 994mg | Potassium: 1009mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1117IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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