Salmon with watercress sauce & crushed potatoes
- 30g butter, plus extra for greasing
- 2x280g packs Asda Salmon Fillets
- 500g new potatoes
- 1 tbsp olive oil
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 85g pack watercress
- 150g crème fraîche
- 4 tbsp milk
- 240g pack Asda Green Beans, trimmed
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish large enough to hold the salmon fillets in one layer. Put in the fish, skin side down, and dot with 15g of the butter. Add 3 tbsp water. Cover with foil and bake for 12-15 minutes or until the salmon flakes easily. Keep warm.
Meanwhile, boil the new potatoes until tender. Drain and return to the pan. Add the oil and remaining butter and crush the potatoes with a fork to break them up slightly, but don't mash. Stir in the chopped chives and parsley.
To make the watercress sauce, use a hand-held blender or processor to whizz the watercress, crème fraîche and milk together until the leaves are finely chopped. Season.
Put in a pan and heat through, stirring, until warm, but don't let it boil.
Boil the green beans for 3-4 minutes until tender. Serve with the salmon, watercress sauce and crushed potatoes.