Salmon with sun dried tomato butter
Waitrose and Partners

Salmon with sun dried tomato butter

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

3.5 out of 5 stars(3) Rate this recipe
  • 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


  1. 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.

  2. 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.

  3. 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


2,042kJ/ 490kcals



Saturated Fat












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3.5 out of 5 stars3 ratings