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£10.72/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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Fat | 28g |
Saturated Fat | 13g |
Carbohydrates | 21g |
Sugars | 3.9g |
Fibre | 11g |
Protein | 33g |
Salt | 0.8g |
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