Gnocchi with blue cheese and long-stem broccoli
Cook gnocchi and long-stem broccoli in a creamy blue cheese sauce, then serve with a zingy parsley salad. This easy veggie meal is ready in just 20 minutes.
Honey mustard salmon, potato and long-stem broccoli traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g new potatoeshalved if large
- 400g long-stem broccoli
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 2 tbsp rapeseedor ground nut oil
- 4 skin-on salmon fillets(about 120g each)
Nutrition: Per serving
- kcal470
- fat22g
- saturates3g
- carbs33g
- sugars12g
- fibre6ghigh
- protein32g
- salt1g
Method
step 1
Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the long-stem broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
step 2
Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
step 3
Transfer the steam-dried potatoes and long-stem broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
step 4
Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and long-stem broccoli is tender.
