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Pan-Roasted Salmon

Pan-Roasted Salmon

with Mustard-Butter Bean Salad

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This recipe is all about contrast - creamy butter beans, crisp snap peas, tangy mustard, and earthy coriander guarantee your tastebuds won't be bored. Lemon and butter-basted salmon is the crowning glory to this restaurant-worthy dish.

Tags:Gluten-freeEat First
Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Skin-on Salmon

(ContainsFish)

1 teaspoon

Dijon Mustard

2 clove

Garlic

4 ounce

Sugar Snap Peas

1 unit

Zucchini

1 can

Butter Beans

1 teaspoon

Coriander

1 unit

Veggie Stock Concentrate

1 unit

Red Onion

1 unit

Lemon

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2916.248 kJ
Calories697 kcal
Fat34 g
Saturated Fat0 g
Carbohydrate18 g
Sugar0 g
Dietary Fiber5 g
Protein0 g
Sodium0 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
Utensilsarrow down iconarrow down icon
Knife
Large Pan
Aluminum Foil
Pan
Instructionsarrow up iconarrow up icon
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1

Drain and rinse the butter beans. Finely dice the red onion. Mince or grate the garlic. Dice the zucchini into 1/2-inch cubes. Halve the lemon.

2

Heat 2 teaspoons olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for about 5 minutes, until softened. Add the snap peas and zucchini and cook until snap peas are crisp-tender and zucchini has softened, about 3-4 minutes. Set aside.

3

In the same pan, add another 2 teaspoons olive oil. Season both sides of the salmon with salt and pepper and add to the pan skin side-down first. Sear for about 2-3 minutes per side until slightly opaque in the center. Add 1 tablespoon of butter to the pan and the juice of half the lemon. Spoon butter-lemon sauce over salmon. Set aside and cover with foil.

4

In the same pan, add garlic and cook over medium heat for 30 seconds before adding the mustard and coriander. Cook for 30 seconds, then add the butter beans, onion, zucchini, and snap peas to the pan. Cook, tossing, for 1-2 minutes. Season with salt and pepper.

5

Add stop concentrate and 1/4 cup water. Simmer for about 3 minutes, until broth has slightly thickened.

6

Serve the salmon atop the butter bean and zucchini salad with a squeeze of lemon.