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Salmon in Lemon-Caper Butter with Dill

Salmon in Lemon-Caper Butter with Dill

over wholewheat fusilli in tomato sauce with courgette

Calories

:

821 kcal

Protein

:

33.9g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Vis
Gluten
Tarwe
May contain traces of allergens
Ei
Mosterd
Soja

.

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)

2.5 g

Fresh dill

½ piece

Courgette

½ piece

Garlic

10 g

Capers

¼ piece

Lemon

100 g

Passata

65 g

Mini Roma tomatoes

½ sachet(s)

Sicilian-style herb mix

90 g

Wholewheat fusilli

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

Not included in your delivery

1.5 tablespoon

[Plant-based] butter

1 teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3435 kJ

Calories821 kcal

Fat39 g

Saturated Fat15.2 g

Carbohydrate74.8 g

Sugar18.6 g

Dietary Fiber12 g

Protein33.9 g

Salt1.3 g

Trans Fat0.3 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.

Cooking Steps

Boil the pasta

1

Boil plenty of salted water in a pot or saucepan.
Cook the pasta for 10 - 12 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.

Make the sauce

2

Melt a knob of butter in a frying pan over medium-high heat. Fry the garlic with the 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.

Fry the fish

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.

Serve

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.

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