One-pan watercress-stu ed salmon with parmesan new potatoes

We’ve butterflied the salmon so the watercress sauce runs through each slice, which ensures it’s succulent. But, you could also simply spread the sauce over the salmon. For easier clean-up, line the roasting tin with baking parchment – this helps the parmesan stick to the potatoes rather than the pan.

SERVES 5 PREP 25 mins COOK 1 hr MORE EFFORT

100g watercress, plus a few

sprigs to serve

180g soft cheese

1/2 lemon, zested and juiced

2 tsp Dijon mustard or

horseradish sauce

700g whole salmon illet, skin on 1/2 tbsp olive oil

For the potatoes

1kg new potatoes, halved or

quartered if large

11/2 tbsp olive oil

50g parmesan, inely grated small bunch of thyme,

inely chopped

1 Heat the oven to 230C/210C fan/ gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.

2 Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.

3 Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.

4 After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.

GOOD TO KNOW calcium • vit c • omega-3 • gluten free

PER SERVING 605 kcals • fat 34g • saturates 12g • carbs 33g • sugars 4g • ibre 5g • protein 39g • salt 0.8g