Salmon, Polenta and Tarragon with Roast Haricot Vert

The sweet aniseed flavour of tarragon cuts through the richness of salmon and the polenta, a crisp shell. Serve with oven roast haricot vert for a quick, easy midweek treat.

Category:  Midweek Express  - 


For 2 people


  • 2 handfuls of haricot vert, topped and tailed
  • olive oil
  • 2 fillets of salmon, skinned
  • 1 tbs polenta (cornmeal)
  • of tarragon, finely chopped

Salmon, Polenta and Tarragon with Roast Haricot Vert Directions

  2. 1. Bring a large pan of water to the boil then blanch the haricot vert for 3 minutes – simply add to the boiling water. Remove and immediately plunge into very cold water until cold. Pat dry on kitchen towels and toss in olive oil.

    Preheat the oven to 200C

    2. Place the salmon fillets on a baking tray lined with kitchen parchment.

    3. Shake together the polenta and tarragon then sprinkle over the salmon. Scatter the haricot vert around the salmon and bake for 18 minutes or until the salmon is cooked and the polenta crisp.

    Serve immediately on warm plates.

  4. The beauty of this meal is that it may be prepared the evening before, loosely covered and stored in the fridge, ready to be popped into the oven.