Quick and Cheesy Salmon Bake

with Broccoli and Peas
Want dinner on the table ASAP? This one's for you!
Cals 652 · Prot 43 · Carbs 31 · Fat 38
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
photo
Want dinner on the table ASAP? This one's for you!
Cals 652 · Prot 43 · Carbs 31 · Fat 38
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon bake
Hot smoked salmon
250 Grams
Broccoli
200 Grams
Fresh dill
15 Grams
Cooking cream
200 ML
Water
50 ML
Dijon mustard
6 Grams
Lemon
0.5 Pieces
Garlic powder
2 Grams
Grana padano
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Green peas
100 Grams
Baguettes
Olive and rosemary baguette
2 Pieces

Tips for fussy eaters

The little ones are bound to enjoy this one!

Pro tip

Place the bake under the grill to brown the top!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Steam broccoli

Preheat the oven to 200°C/180°C fan. Separate the broccoli into small florets. Cook in lightly salted boiling water for 3-4 min. Drain once cooked.
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2 Make sauce

Chop the dill finely. Whisk together the cream, measured watermustard, chopped dill, the zest of the lemon, the garlic powder and half of the Grana padano. Season well with salt and pepper.
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3 Bake

Flake the salmon into chunks (discard the skin) and place in an baking dish with the broccoli and green peas. Cover with the sauce and sprinkle with the remaining Grana padano. Place the baguettes on a tray. Bake both for 12-15 min.
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4 Serve

Serve the bake alongside the baguettes.

Tips for fussy eaters

The little ones are bound to enjoy this one!

Pro tip

Place the bake under the grill to brown the top!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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