Name: One-pan Roasted Salmon, Fennel and Potatoes with Tarragon Sauce
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: Serves 2
Ingredients: ½ lemon, cut into thinnest possible slices and seeds removed; 2 salmon fillets (or hot-smoked salmon fillets); 1 fennel bulb, cut into 1cm wedges (reserve any fronds to garnish); 100 ml chicken or vegetable stock; 2 tbsp chopped tarragon leaves; 2 tbsp crème fraíche (or dairy-free alternative such as oat crème fraíche, coconut cream or dairy-free yoghurt); 2 tbsp olive oil; 2 sticks of celery, chopped into 1cm pieces; 1 tsp horseradish sauce; 1 leek, trimmed and cut into 1cm rounds; 4 waxy potatoes (such as Charlotte, Jersey Royals or Maris Peer), cut into 1cm rounds.; juice of ½ lemon; 1 tsp Dijon mustard

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

When you want to serve something that’s special but still simple, this one-pot salmon dish is a must. I make it when I’ve got a little time on my side, but minimal energy left (and therefore don’t want a lot of fiddly prep or a huge pile of washing up). It’s mostly a case of chopping, roasting and waiting, and you’re rewarded with a wonderful weeknight meal.