Meal plans
- For one
- For two
- For four
- My plans
Dinner Parties
Quick Shops
- For one
- For two
- For four
Recipes
Blog

Welcome to The Resourceful Cook, the UK’s number one meal planning site.

You can plan your meals for a week and generate a shopping list in minutes...

...and best of all – the fresh ingredients you buy always get used up completely, meaning no waste, EVER!

Every recipe is tried and tested by our team – meaning delicious recipes every time.

We’ve added new meal plans for one, two and four.

...with details of our latest meal plans, competitions and blogs.

Roast Salmon Fillet with a Creamy Lemon Sauce

This recipe works in combination with: Bangers & Mash, Creamy Pork Pasta, Simple Sausage Cassoulet. This recipe features in these meal plans: Easy Dinners.

Fresh and healthy roasted salmon fillet with new potatoes and creamy lemon sauce.

Ingredients

1/3 small onion, finely chopped
75ml of single cream
2 medium new potatoes (approx 70g each), quartered
150g of salmon fillets
50g of frozen peas
1 tbsp olive oil
1/2 tsp dried mixed herbs
75ml vegetable stock, prepared according to the packet instructions
1 tbsp lemon juice

Serves: 1
Course: Main Course
Preparation time: 10 mins
Cooking time: 10 mins
Oven temp: 200c
Price per person: £3.05
Store cupboard: Typical
Calories per serving: 735
5-a-day per serving: 0.8
Print Recipe

Tasty?

449 cooks think so

Method

Preheat the oven. Season the salmon with salt and pepper, place on a baking tray (skin side down) and roast in the oven for 12 minutes, or until cooked through.
While the salmon is in the oven, cook the new potatoes in lightly salted boiling water for 10 minutes, or until tender.
Meanwhile, heat 1/2 tbsp olive oil in a frying pan and fry the onion for 2-3 minutes, or until soft. Add the cream and vegetable stock, bring to the boil, and simmer for 2-3 minutes until reduced by half. Add the lemon juice, season to taste with salt and pepper, and set aside. Remember to keep an eye on the salmon in the oven.
Once the potatoes are cooked, lift them out of the water with a slotted spoon and mix in a bowl with 1/2 tbsp olive oil, a pinch of salt and pepper and the mixed herbs. Use the water from the potatoes to cook the peas according to the packet instructions.
To serve, lay the roasted salmon fillet on a plate with the new potatoes and peas, and pour over the sauce.