Lemon curd makes a delicious sticky glaze for fish and chicken as the sugar caramelises during the cooking process
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 761 |
| Fat | 51.6g |
| Saturates | 10.9g |
| Protein | 62.3g |
| Carbs | 12.3g |
| Sugars | 6.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6. Line a roasting tray with parchment paper.
2
Season the salmon fillets with the salt then brush with the lemon curd. Place on the roasting tray and roast for 10-15 minutes, basting with the lemon curd every 5 minutes.
3
Meanwhile, bring a pot of salted water to a boil. Add the tenderstem broccoli. Cook for 2-3 minutes or until tender. Drain and divide between two serving plates.
4
Remove the salmon fillets from the oven.
5
Sprinkle the fillets with freshly ground pepper and serve alongside the tenderstem broccoli and slices of lemon.
