Salmon with gnocchi, peas and broad beans
- Published: 20 Apr 22
- Updated: 25 Mar 24
Salmon fillets sit on a bed of gnocchi with peas, broad beans and creamy herb sauce. This easy one-tin salmon gnocchi needs just 10 mins prep.
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Serves 4
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Hands-on time 10 min. Oven time 15-20 min.
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Ingredients
- 100g frozen peas
- 100g frozen broad beans
- 350ml hot vegetable stock
- 3 heaped tbsp crème fraîche
- Grated zest 1 lemon (slice the lemon into wedges to serve)
- 30g parmesan, finely grated
- 500g fresh gnocchi
- ½ bunch parsley, finely chopped
- ½ bunch dill, finely chopped
- 4 sustainable salmon fillets, skinned
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Method
- Heat the oven to 180°C fan/gas 6. Put the peas, broad beans and hot stock in a medium roasting tin. Leave for 5 minutes. Stir in the crème fraîche, lemon zest, parmesan, gnocchi and half the herbs. Nestle in the salmon fillets, season well, then bake for 15-20 minutes or until the salmon is cooked through.
- Scatter with the remaining herbs, then serve in bowls with the lemon wedges for squeezing.
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- Recipe from April 2022 Issue
Nutrition
Nutrition: per serving
- Calories
- 644kcals
- Fat
- 32.8g (10.3g saturated)
- Protein
- 41.5g
- Carbohydrates
- 42.1g (1.9g sugars)
- Fibre
- 7.5g
- Salt
- 0.8g
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This was easy and delicious, a real winner for Friday night supper. Will be making again.
Loved this recipe, super easy and delicious, with minimum pfaff and washing up.
I used frozen edamame beans (then used them again along with some leftover salmon in a poke bowl the next night, boom!). My very fussy teenage daughter has requested this meal again so I think it’s going to become a mid-week favourite.