Gebackener Lachs mit Dijon-Senf und Butterbohnenpüree

Zutaten

• 1/2 vegetable stock cube*
• 2 skinless salmon fillets
• 20 g light mayonnaise
• 2 tsp dijon mustard
• zest and juice of 1/2 lemon
• 1 tsp finely chopped tarragon
• 1 x 250g pack asparagus spears, woody ends trimmed
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 x 400g tin butter beans, drained and rinsed

Zubereitung

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray. Dissolve the stock cube in 200ml just-boiled water and set aside.

2. 2

   In a small bowl, stir together the mayonnaise, mustard, lemon zest, tarragon and some black pepper. Put the salmon fillets on a plate, season with a little salt and use a teaspoon to spread the mustard mixture on top. Put the asparagus on the prepared tray (leaving space to add the salmon) and coat in half the oil and some seasoning. Transfer to the oven and cook for 5 minutes. Add the salmon to the tray and return to the oven for 12 minutes or until the salmon is cooked through and the asparagus is just tender.

3. 3

   Meanwhile, put the remaining oil and the garlic in a saucepan. Heat until the garlic starts to sizzle, then add the drained beans, stock and some black pepper. Bring to the boil, then reduce the heat slightly and bubble for 5 minutes, until the stock has reduced. Roughly mash with a potato masher, then simmer for a further 3-4 minutes, stirring regularly, until thickened and creamy. Stir in lemon juice to taste. Spoon the butter bean mash onto two plates, then serve with the salmon and roasted asparagus. *Check your stock cube is gluten-free, if required.