Salmon with lemon-olive butter and new potatoes
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Salmon with lemon-olive butter and new potatoes
Make a big batch of the butter, then refrigerate it for future meals. It’s great for adding flavour to other fish or meat, stirred into pasta or used as a spread in the ultimate sarnie
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
584Kcal
Fat
36gr
Saturates
14gr
Carbs
33gr
Sugars
4gr
Fibre
6gr
Protein
29gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 100g green beans
- 40g very soft unsalted butter
- 6 pitted green olives, finely chopped
- 2 tsp capers, finely chopped
- 1 garlic clove, finely crushed
- zest of 1 lemon
- 2 x 120g skin-on salmon fillets
- 400g baby potatoes, halved if larger
- parsley, to garnish
Step by step
- Preheat the oven to 200°C, 180°C, gas 6. Bring a large pan of salted water to the boil and cook the green beans for just 2 minutes. Remove with a slotted spoon, keeping the water in the pan. Shake any excess liquid off the beans and set aside.
- Combine the soft butter, olives, capers, garlic and lemon zest with plenty of black pepper. Season the salmon and spread with the butter mixture.
- Create two double-thickness-squares of foil, large enough to wrap around the beans and salmon. Place these on a baking tray, add the beans to the middle of each piece of foil and top with the buttered salmon. Pull the foil up around the fish, scrunching to seal (don’t crimp the foil too tightly as you need to leave some room for steam). Bake the parcels for 10 minutes or until just cooked through.
- Meanwhile, bring the pan of water back to the boil and cook the potatoes for 15 minutes until tender.
- To serve, arrange the potatoes on plates and then carefully open the foil packets. Transfer the salmon and beans to the plates, carefully spooning some of the buttery juices over the potatoes. Scatter with parsley and finish with a crack of black pepper.
