Roasted Kale and Green Beans with Salmon Fillet in a Parsley and Garlic Butter with Capers and Cocktail Prawns

For a quick, simple yet healthy meal this traybake dish gives you all you need. 

It can be prepared ahead ready to pop into the oven for the last 15 minutes. 

Perfect for a dinner for 2 or increase the numbers and you have a relaxing dinner party main course which can be served with Dauphinois Potatoes or Polenta Chips

It’s a good idea to have some rolls of parley and garlic butter ready prepared. They can be frozen. I like to make up a batch of different flavours to add to cooked vegetables such as carrots, sprouts or mashed vegetables, sautés mushrooms  or any other sautéed dishes. great for using any leftover herbs from previous dishes.

Here are some suggestions –

  • Coriander and chilli flakes
  • Parsley and mustard seeds – great with gammon steaks
  • Sage and lemon rind
  • Mint, coarse black pepper and finely chopped spring onion – melt and drizzle over griddled halloumi
  • Rosemary, orange rind and ground coriander – great with broccoli or spread over chicken breasts before grilling
  • Coriander, turmeric and nigella seeds

Roasted Kale and Green Beans with Salmon Fillet in a Parsley and Garlic Butter with Capers and Cocktail Prawns

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 2

Ingredients

  • 2 100g salmon fillets, skinned
  • 100 g Kale, coarsely chopped and stemmed
  • 100 g green beans, ends trimmed, cooked al dente
  • salt and coarse black pepper
  • 100 g cocktail prawns, drained
  • 1 tbsp capers, drained

Parsley and Garlic Butter

  • 60 g butter
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp chopped parsley

Optional extras

  • 1 tsp chilli flakes
  • 1 tsp sweet paprika

Instructions

  • Wash the kale well and pat dry. Melt 40g butter and toss the kale, coating thoroughly.
  • Put into a shallow baking dish and roast for 12-15 minutes 180C/Gas mark 4 until starting to crisp. Toss well.
  • Place the green beans on top of the kale, then top with the salmon fillets. Season with salt and pepper. Place a 10g coin of butter over each fillet. If using sprinkle with chilli flakes or paprika.
  • Cook for a further 10-12 minutes until the salmon is just cooked. Sprinkle the prawns and capers over the dish and heat through for 4-5 minutes.

Parsley and Garlic Butter

  • Soften the butter slightly and stir in the garlic and parsley. Mix well. Using cling film to help, shape the butter into a sausage shape. Chill until ready to use.
  • Use two-thirds to start cooking the kale and divide the rest into two coins to top the salmon.

Notes

Tip - 
I use the small cocktail prawns found in the frozen fish compartment. 
if you're not a fan of capers try sliced black olives or chopped sun-dried tomatoes..... or a mixture of your choice. These are all added at the last stage. 
When making the butter it is worth making a large batch into 2 or 3 rolls. 
Here are some suggestions for other flavours-
  • Coriander and chilli flakes
  • Parsley and mustard seeds - great with gammon steaks
  • Sage and lemon rind
  • Mint, coarse black pepper and finely chopped spring onion - melt and drizzle over griddled halloumi
  • Rosemary, orange rind and ground coriander - great with broccoli or spread over chicken breasts before grilling
  • Coriander, turmeric and nigella seeds

You May Also Like

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.