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Salmon with Gnocchi, Peas and Broad Beans

Deborah
Perfectly cooked salmon on a bed of gnocchi in a creamy herb sauce with peas and broad beans.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Servings 4 people

Ingredients
  

  • 100g frozen peas
  • 100g frozen broad beans
  • 350ml hot vegetable stock
  • 3 heaped tbsp crème fraiche (I use reduced fat)
  • grated zest of 1 lemon (slice the lemon into wedges, to serve)
  • 30g parmesan finely grated
  • 500g 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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Keyword 30 minute meal, fish, oven baked, tray bake