Mustard and dill salmon gnocchi bake

Bookmark this recipe for nights when you can’t be bothered cooking dinner: you only need five ingredients and 15 minutes to whip up this easy salmon pasta tray bake.

Allergens: Recipe may contain gluten, fish, egg, wheat and lactose.

5 Ingredients

  • 500g packet potato gnocchi

  • 1 bunch broccolini

  • 2 x 300g packet Tassal Tassie Salmon Mustard & Dill fillets

  • 1 tbsp baby capers, drained

  • Lemon wedges, to serve

5 Method Steps

  • Step 1

    Preheat oven to 220C/200C fan forced. Line a 26 x 39cm baking tray with baking paper.

  • Step 2

    Cook gnocchi
    (500g packet potato gnocchi)
    in a large saucepan of boiling water until they float to the surface. Cook for a further minute.

  • Step 3

    Use a slotted spoon to transfer gnocchi to prepared tray. Add 60ml (1/4 cupful) cooking liquid from pan. Continue to boil remaining liquid. Cook broccolini
    (1 bunch broccolini)
    for 1 minute. Drain.

  • Step 4

    Add fish
    (2 x 300g packet Tassal Tassie Salmon Mustard & Dill fillets)
    to tray. Drizzle over sauce from packets. Arrange the broccolini around fish. Sprinkle with the capers
    (1 tbsp baby capers, drained)
    . Spray with oil. Season. Bake for 10 minutes or until fish flakes when tested with a fork in the thickest part.

  • Step 5

    Turn oven to grill on high. Grill gnocchi bake for 2 minutes or until salmon is golden. Serve with lemon
    (Lemon wedges, to serve)
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Recipe Notes

Store broccolini properly to maximise its freshness – it’ll last up to 7 days if kept unwashed in an airtight container, partly sealed.

Image by Guy Bailey

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