Salmon with sun dried tomato butter

Name: Salmon with sun dried tomato butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 40 g sun-dried tomatoes; 80 g Kerrygold Pure Irish Butter; ½ tsp fennel seeds, roughly crushed (heaped teaspoon); 1 unwaxed lemon, zest and the rest in wedges; 300 g Tenderstem broccoli, trimmed and cut into 3cm pieces; 400 g cans butter beans, drained and rinsed; 480 g pack 4 Waitrose Scottish Salmon Fillets, skin removed

Flavoured butters are a deliciously easy way to spruce up a traybake. You could make a double batch and freeze the leftovers.

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Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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40g sun-dried tomatoes
80g Kerrygold Pure Irish Butter
½ tsp fennel seeds, roughly crushed (heaped teaspoon)
1 unwaxed lemon, zest and the rest in wedges
300g Tenderstem broccoli, trimmed and cut into 3cm pieces
2 x 400g cans butter beans, drained and rinsed
480g pack 4 Waitrose Scottish Salmon Fillets, skin removed

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.