Herb Crusted Salmon

with Cheesy Dauphinoise, Purple Sprouting Broccoli and Sugar Snaps

You can never go wrong with this delicious Herb Crusted Salmon with Cheesy Dauphinoise, Purple Sprouting Broccoli and Sugar Snaps recipe!



Ready In:

35 minutes


745 kcal per serving

Good For:

1 of your 5 a day

With Cheesy Dauphinoise, Purple Sprouting Broccoli and Sugar Snaps

Herb Crusted Salmon

Per Serving:

Energy (kJ/kcal) – 3118/745

Fat (g) – 45

Sat. Fat (g) – 18

Carbohydrates (g) – 59

Sugars (g) – 5

Fiber (g) – 4

Protein (g) – 39

Cholesterol (mg) – 0

Salt (g) – 1

  • 450g Potato
  • 1 Bunch of Chives
  • 2 Salmon Fillets
  • 1 Vegetable Stock
  • 80g Purple Sprouting Broccoli
  • 1 Garlic Clove
  • 25g Panko Breadcrumbs
  • 150g Crème Fraîche
  • 40g Grated Hard Italian Style Cheese
  • 80g Sugar Snap Peas
  • 1.5 Tbsp Olive Oil
  • 75ml Water
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Cutting Board, Knife, Colander, Garlic Press, Bowl, Ovenproof Dish and a Baking Tray.

Step by Step Instructions

Step 1: Start the Prep

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and slice the potatoes into 1cm wide slices. Add them to your boiling water and simmer until just tender, 8-12 mins.

TIP: The potatoes are cooked when you can easily slip a knife through them.

Once cooked, reserve some of the potato cooking water (see ingredient list for how much you need), then carefully drain in a colander.

Step 2: Finish the Prep

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you’d prefer).

Pop the breadcrumbs in a bowl and add the olive oil (see ingredients for amount) and half the chives.

Season with salt and pepper, mix together. Lay the salmon fillets on a baking tray lined with baking paper and spread 1 tsp of creme fraiche on each fillet. Top with the breadcrumbs, pressing them down to ensure they stick. Set aside.

Step 3: Make the Sauce

When the potatoes are cooked and drained, pop your empty pan back on medium heat and add the remaining creme fraiche, the reserved potato water, stock powder, garlic and half the hard Italian cheese.

Stir to mix, then bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.

Step 4: Bake

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. Bang the dish carefully a couple of times on a hard surface to get any air bubbles out.

Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins.

TIP: Put the dish on a baking tray to catch any drips.

Step 5: Fry the Broccoli

When the potatoes have been in the oven for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon cooked through, 10-15 mins.

IMPORTANT: The salmon is cooked when opaque all the way through.

While the salmon cooks, get your washing up done, then heat a drizzle of oil a in a frying pan on medium high heat. Once hot, add the purple sprouting broccoli and cook for 2-3 mins.

Add a splash of water to the pan, cover with a lid or some tin foil and steam fry until almost tender, 2-3 mins.

Step 6: Finish and Serve the Dish

Once the broccoli is almost tender, add the sugar snap peas to the pan, season with salt and pepper, cover with a lid again and allow to steam until the sugar snaps are tender, 2-3 more mins.

Remove the pan from the heat. Carefully transfer the salmon to plates and add a generous spoonful of dauphinoise potato.

Finish with the purple sprouting and sugar snaps and a sprinkle of chives. Enjoy!

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