Pan-Fried Salmon over Celeriac Purée with Fennel Salad
with lemon butter and green beans
This recipe provides 331 grams of vegetables per portion.
Tags:
Keto
•Lactose Free
•-30% carbs
•Pescatarian
•Calorie Smart
•High Protein
Allergens:
Selderij
•Vis
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
¼ piece
Celeriac
(Contains: Selderij)
150 g
Green beans
¼ piece
Fennel
½ piece
Lemon
5 g
Fresh dill
(May be present: Selderij)
½ piece
Garlic
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Mustard
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2118 kJ
Calories506 kcal
Fat33.3 g
Saturated Fat8.5 g
Carbohydrate14.4 g
Sugar4.3 g
Dietary Fiber12 g
Protein29 g
Salt0.6 g
Potassium652.2 mg
Calcium144 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole with Lid
•Large Bowl
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel and dice the celeriac into small cubes.
- Boil the celeriac for 12 - 14 minutes. Drain when finished and leave covered to keep warm.
- Cut the tips off of the green beans.
2
- Heat a light drizzle of olive oil in a deep frying pan over high heat and fry the green beans for 3 - 4 minutes.
- Deglaze with a splash of water, cover with the lid and fry for 3 - 4 minutes over medium-high heat.
- Remove the lid and fry the green beans for 5 - 7 more minutes.
- Cover again and keep the green beans warm over low heat until ready to serve.
3
- Cut the fennel into quarters, discard the tough core, then cut the fennel into strips.
- Wash the lemon thoroughly, then zest and cut it into 4 wedges.
- Roughly chop the dill, setting some aside to use later as a garnish.
4
- In a large bowl, mix the dill with half of the lemon zest and the juice of half a lemon wedge per person. Season with salt and pepper to taste.
- Add the fennel and mix everything together.
- Press or mince the garlic.
5
- Mash the celeriac until smooth, then stir in, to taste, mustard, butter and salt and pepper. Keep warm over low heat until ready to serve.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the salmon on the skin for 3 - 5 minutes.
- Lower the heat, add the garlic and fry the salmon for 1 - 2 minutes on the other side. Season with salt and pepper.
- Add the rest of the lemon zest, as well as, per person, the juice of half a lemon wedge and a knob of butter. Let the butter melt.
6
- Serve the celeriac purée on plates with the salmon filet on top.
- Pour the lemon butter over the salmon and garnish with the rest of the dill.
- Serve the green beans and fennel alongside and garnish with a lemon wedge.
