The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Côte's Roasted Salmon, Green Beans & Choron
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you buttery responsibly-sourced salmon, roasted ‘till perfection. Paired with vibrant green beans and rosemary roast potatoes, this dish would not be complete without a generous drizzle of choron - a tomato-based Bernaise-style sauce, infused with fragrant tarragon, sweet shallot and flavourful sundried tomatoes. Bon appétit!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 shallot (use half)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 handful of fresh tarragon (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh rosemary (use half)
- 20g rocket (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 salmon fillet (Fish)
- 200ml cashew cream (use a quarter) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 160g green beans (use half)
Nutritional Information
Calories: 832
Protein: 42g
Carbs: 64g
Fat: 45g
Ingredients
- 1 unwaxed lemon
- 1 shallot
- 2 salmon fillets (Fish)
- 1 handful of fresh tarragon
- 6 baby potatoes
- 1 handful of fresh rosemary
- 20g rocket
- 10g flaked almonds (Nuts)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g green beans
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 706
Protein: 39g
Carbs: 40g
Fat: 43g
Côte's Roasted Salmon, Green Beans & Choron
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you buttery responsibly-sourced salmon, roasted ‘till perfection. Paired with vibrant green beans and rosemary roast potatoes, this dish would not be complete without a generous drizzle of choron - a tomato-based Bernaise-style sauce, infused with fragrant tarragon, sweet shallot and flavourful sundried tomatoes. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small frying pan & a measuring jug
Roast the rosemary potatoes
- Halve the potatoes (quarter any large ones). Strip the rosemary from the stalks and finely chop
- Place the potatoes onto the lined baking tray and toss with 1 tsp oil, three-quarters of the rosemary and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Roast the salmon & green beans
- Trim the green beans. Season the salmon with salt and pepper
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the salmon, skin-side down, and cook for 3 mins, then flip, and cook for another 3 mins, until golden. Transfer to the potato tray
- Add the green beans alongside and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins, until cooked through and tender
Simmer the choron sauce
- Meanwhile, thinly slice the shallot. Finely chop the tarragon
- Reheat the frying pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the tarragon and cook for another 30 secs, then stir in the sundried tomato paste, the half bottle of cashew cream and 50ml water (25ml for 1 person). Simmer for 3-4 mins. Season to taste
Toast the almonds
- Heat the small frying pan on medium heat. Once hot, add the almonds and remaining rosemary
- Toast for 2-3 mins, turning occasionally, until golden brown. Remove from the heat
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add a squeeze of lemon to the sauce. Season to taste
- When ready, share the salmon, roasted potatoes, green beans and rocket between plates. Spoon the choron sauce over the salmon
- Scatter with the almond topping and garnish with the remaining lemon, cut into wedges
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