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    Baked Salmon with Braised Veg and Watercress Crème Fraîche

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    Baked Salmon with Braised Veg and Watercress Crème Fraîche

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    500g new potatoes

    2 x 500g Select Farm prime salmon fillets

    1 tbsp olive oil

    1 lemon, juice

    30g butter

    6 essential Waitrose salad onions

    4 essential Waitrose little gems, halved

    350g frozen peas

    100ml vegetable stock

    200ml crème fraîche

    ½ x 100g pack watercress, chopped

    ½ x 15g pack tarragon, chopped

    1 tbsp essential Waitrose hot horseradish sauce

    1 tsp essential Waitrose English mustard



    1. Preheat the oven to 220˚C, gas mark 7. Cook the new potatoes in boiling water for 20 minutes. Place the salmon fillets in a roasting dish, then drizzle over the olive oil and the juice of ½ lemon. Season and bake for 15 minutes.

    2. Meanwhile, heat the butter until foaming in a large pan with a tightly fitting lid. Add the salad onions and cook for 2 minutes, then stir in the little gems and, after 4 minutes, add the peas and stock. Cover with a lid and cook for 5 minutes.

    3. Mix the crème fraîche, watercress, tarragon, horseradish, mustard and remaining lemon juice in a bowl.

    4. Serve the salmon with the new potatoes, braised veg and watercress crème fraîche.


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