Salmon with Gnocchi, Peas and Broad Beans
, Serves 4
A one-dish bake of salmon nestled in creamy, herby gnocchi with peas and broad beans.
| prepHeat oven to 200°C / 400°F (180°C fan / gas 6) | |||||
| 100 g frozen peas or petit pois | Soak peas & beans in hot stock, 5 min | Stir in crème fraîche, zest, parmesan, gnocchi, half herbs | Nestle in salmon, season | Bake 200°C / 400°F, 15-20 min | Scatter remaining herbs, serve with wedges |
| 100 g frozen broad beans | |||||
| 350 ml hot vegetable stock | |||||
| 3 heaped tbsp crème fraîche | |||||
| 1 lemon, zested (zest for the tin) | |||||
| 30 g parmesan, finely grated | |||||
| 500 g fresh gnocchi (1 lb 2 oz) | |||||
| 6 g parsley (half, for the tin) | |||||
| 6 g dill (half, for the tin) | |||||
| 4 salmon fillets (120 g each) | |||||
| salt and freshly ground black pepper | |||||
| 6 g parsley (remaining, to finish) | |||||
| 6 g dill (remaining, to finish) | |||||
| lemon wedges, to serve (from the zested lemon) | |||||
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