Salmon with Lemon & Herb Dressing

Name: Salmon with Lemon & Herb Dressing with panko green beans & cherry tomato salad
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 400 g Baby potatoes; 10 g Fresh dill & chives; ½ piece Lemon; 40 g Salad mix with asparagus pea sprouts; 1 piece Garlic; 250 g Red cherry tomatoes; 25 g Panko breadcrumbs; 50 g Lemon mayonnaise with black pepper; 200 g Green beans; 2 piece Salmon fillet; 2 tablespoon Olive oil; 4 tablespoon Extra virgin olive oil; 1 teaspoon Wholegrain mustard; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with panko green beans & cherry tomato salad

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It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.

Allergens:

Tarwe

•Ei

•Mosterd

•Soja

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Baby potatoes

5 g

Fresh dill & chives

¼ piece

Lemon

20 g

Salad mix with asparagus pea sprouts

½ piece

Garlic

125 g

Red cherry tomatoes

15 g

Panko breadcrumbs

(Contains: Tarwe)

25 g

Lemon mayonnaise with black pepper

(Contains: Ei, Mosterd, Soja)

100 g

Green beans

1 piece

Salmon fillet

(Contains: Vis)

Not included in your delivery

1 tablespoon

Olive oil

2 tablespoon

Extra virgin olive oil

½ teaspoon

Wholegrain mustard

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4340 kJ

Calories1037 kcal

Fat70.8 g

Saturated Fat10 g

Carbohydrate58.2 g

Sugar14.4 g

Dietary Fiber13.4 g

Protein32.3 g

Salt0.7 g

Potassium708.8 mg

Calcium72 mg

Iron0.8 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

•Fryingpan with lid

•Salad Bowl

•Small Bowl

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Boil plenty of salted water in a lidded pot or saucepan. Discard the tips of the green beans and then cut into thirds. Cook the green beans for 6 - 8 minutes or until done, then drain and rinse under cold water. Meanwhile, wash the baby potatoes and cut them in half.

Heat a drizzle of olive oil in a lidded frying pan and fry the baby potatoes for 15 minutes over medium-high heat, covered. Remove the lid and continue frying for a further 5 minutes, tossing regularly, or until done. Season with salt and pepper. In the meantime, crush or mince the garlic and finely chop the fresh herbs. Zest the lemon and then cut it into quarters.

Halve the cherry tomatoes and transfer to a salad bowl, then drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper. Mix well to combine and set aside. In a small bowl, combine half of the fresh herbs with the extra virgin olive oil, mustard and honey (see pantry for amount). Add the juice of 1 lemon wedge per person, then season to taste with salt and pepper.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the salmon on its skin for 2 - 3 minutes, then flip and fry for 2 minutes on the other side. Remove from the pan and season with salt and pepper. Keep warm in aluminum foil.

Reheat the same frying pan over high heat and fry the garlic with the green beans and panko breadcrumbs for 3 - 4 minutes or until the panko is golden-brown. Turn off the heat and then stir in the rest of the fresh herbs. Season to taste with salt and pepper if necessary.

Toss the lettuce with the cherry tomatoes. Top the salmon with the herb dressing and lemon zest as preferred. Serve with the baby potatoes, the salad, the panko green beans and lemon mayonnaise. Garnish with any remaining lemon wedges.