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Waitrose Sun-Dried Tomatoes280g
280gItem price
£3.00Price per unit
£10.72/kgFlavoured butters are a deliciously easy way to spruce up a traybake. You could make a double batch and freeze the leftovers.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
If you’re using tomatoes in oil, pat them dry with kitchen paper. If they’re not in oil, rehydrate in just-boiled water for 5 minutes, then pat dry. Finely chop the tomatoes and mash into the butter with the fennel seeds, lemon zest and a grinding of black pepper. Spoon onto a sheet of baking parchment then roll into a cylinder and chill as you prepare the other ingredients.
Preheat the oven to 200°C, gas mark 6. Put the broccoli in a heatproof bowl and cover with just-boiled water from the kettle. Leave for 3 minutes, then drain.
Arrange the broccoli and butter beans on a large baking tray, then nestle in the salmon fillets. Slice the sun-dried tomato butter and arrange over the salmon and vegetables. Season and roast for 15 minutes, until the fish is opaque and flakes easily with a fork. Toss the broccoli and beans in the buttery juices, then serve with the lemon wedges for squeezing over.
COOK'S TIP
Fennel seeds
These have a lovely anise flavour and work brilliantly in a fish stew or sausage pasta dish.
Typical values per serving when made using specific products in recipe
Energy | 2,042kJ/ 490kcals |
---|---|
Fat | 28g |
Saturated Fat | 13g |
Carbohydrates | 21g |
Sugars | 3.9g |
Fibre | 11g |
Protein | 33g |
Salt | 0.8g |
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