Salmon in Lemon-Caper Butter with Dill
over penne in cherry tomato sauce with courgette4.5(685)
Calories
:
832 kcalProtein
:
33.9g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Vis
- Gluten
- Tarwe
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
Immature capers are very delicate and can quickly wither in the sun, so they're picked exclusively in the early morning, when temperatures are cool. This ensures the buds remain plump and flavourful!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
2.5 g
Fresh dill
(May be present: Selderij)
½ piece
Courgette
½ piece
Garlic
10 g
Capers
¼ piece
Lemon
100 g
Passata
65 g
Red cherry tomatoes
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3482 kJ
Calories832 kcal
Fat37.7 g
Saturated Fat15.3 g
Carbohydrate84 g
Sugar18.8 g
Dietary Fiber7.1 g
Protein33.9 g
Salt1.3 g
Potassium497 mg
Calcium41.3 mg
Iron1.2 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
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Cook the pasta for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.
- Meanwhile, slice the courgette into crescents and crush or mince the garlic.
2
- Melt a knob of butter in a frying pan over medium-high heat. Fry the garlic with the cherry tomatoes and the courgette for 5 minutes, then add the passata, the Sicilian-style herbs and the sugar.
- Mix well, then reduce the heat and cover with the lid. Allow to simmer for 3 minutes. Season to taste with salt and pepper.
- Meanwhile, roughly chop the dill and add half of it to the sauce.
- Mix well and cook for 1 more minute.
3
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then add the capers and another knob of butter.
- Flip the fish and fry for 2 more minutes, seasoning to taste with salt and pepper.
- Meanwhile, quarter the lemon.
- When the fish is done, deglaze the pan with the juice of a quarter lemon per person.
4
- Stir the pasta into the sauce, adding some pasta water as necessary if the sauce is too thick.
- Serve everything on plates and drizzle with the lemon-caper butter.
- Garnish with the rest of the dill to finish.
