Go Back

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

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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