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    Lemon-roast salmon with pea and basil mash

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    Lemon-roast salmon with pea and basil mash

    A tasty midweek meal giving a new twist on salmon

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    • 1 garlic clove, crushed
    • 1 tbsp olive oil
    • 2 Select Farm salmon fillets, about 130g each
    • 250 g essential Waitrose Cherry Tomatoes
    • 1 tbsp Cooks' Ingredients nonpareille capers
    • 300g frozen petit pois
    • ½ x 25g pack basil
    • 150 ml hot vegetable stock
    • 1 lemon, zest and juice

    Method

    1. Preheat the oven to 200C, gas mark 6. Mix together the lemon zest, half the garlic and a dash of the oil, then rub over the salmon. Season, then set aside for 5 minutes.
    2. Put the tomatoes in a roasting tin, toss with the remaining oil and roast for 5 minutes. Add the salmon and roast for 8 minutes until the flesh flakes easily and the tomatoes are soft. Mix in the capers and 1 tbsp lemon juice.
    3. Meanwhile, put the frozen petits pois, the basil (stalks and all), remaining garlic and the stock in a pan. Simmer for 5 minutes, then whiz in a food processor to a chunky mash.
    4. Serve the mash with the fish, tomatoes and juices, and perhaps some extra basil leaves.

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    Drinks recommendation

    Aromatic, grassy and full of gooseberry fruit, this fabulous New Zealand Sauvignon is perfect with the green tones of pea and basil mash.
    http://www.waitrosewine.com/230201609/Product.aspx

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    5 stars