Baked Salmon with Braised Veg and Watercress Crème Fraîche

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 4


500g new potatoes

2 x 500g Select Farm prime salmon fillets

1 tbsp olive oil

1 lemon, juice

30g butter

6 essential Waitrose salad onions

4 essential Waitrose little gems, halved

350g frozen peas

100ml vegetable stock

200ml crème fraîche

½ x 100g pack watercress, chopped

½ x 15g pack tarragon, chopped

1 tbsp essential Waitrose hot horseradish sauce

1 tsp essential Waitrose English mustard



1. Preheat the oven to 220˚C, gas mark 7. Cook the new potatoes in boiling water for 20 minutes. Place the salmon fillets in a roasting dish, then drizzle over the olive oil and the juice of ½ lemon. Season and bake for 15 minutes.

2. Meanwhile, heat the butter until foaming in a large pan with a tightly fitting lid. Add the salad onions and cook for 2 minutes, then stir in the little gems and, after 4 minutes, add the peas and stock. Cover with a lid and cook for 5 minutes.

3. Mix the crème fraîche, watercress, tarragon, horseradish, mustard and remaining lemon juice in a bowl.

4. Serve the salmon with the new potatoes, braised veg and watercress crème fraîche.