Flavoured butters are a deliciously easy way to spruce up a traybake. You could make a double batch and freeze the leftovers.
- CourseMain meal
- Prepare20 mins
- Cook15 mins
- Total time35 mins
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.
These have a lovely anise flavour and work brilliantly in a fish stew or sausage pasta dish.