Pesto Crusted Salmon and Lemon Butter Sauce
with Potatoes and Tenderstem
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Salmon Fillets
(Contains Fish)
10
Panko Breadcrumbs
1
Echalion Shallot
80
Green Beans
80
Tenderstem Broccoli
½
Lemon
30
Unsalted Butter
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450
Potatoes
1
Green Pesto
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and chop the potatoes into 2cm chunks and pop on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until golden, 30-35 mins, turning halfway.
Meanwhile, halve, peel and thinly slice the shallot. Chop the Tenderstem broccoli in half widthways. Trim the green beans and chop in half. Zest and halve the lemon.
Line a baking tray with baking paper and lay the salmon fillets on top, skin-side down. Spread the pesto evenly over the top of each fillet. In a small bowl combine the panko breadcrumbs with the hard Italian cheese. Sprinkle this mixture over the fish, pressing it on lightly to cover all the pesto. Drizzle the top with oil and set aside, we will bake the salmon later. IMPORTANT: Wash your hands after handling raw fish.
Take a moment to have a tidy up. When the potatoes have about 10 mins left, pop the salmon on the top shelf of your oven and bake until the top is golden, 10-12 mins. IMPORTANT: The salmon is cooked when opaque in the centre. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook until soft, stirring occasionally, 3-4 mins.
Add the Tenderstem and green beans to the pan. Season with salt and pepper and stir-fry until starting to char, 2-3 mins. Add a splash of water to the pan, cover with a lid and steam fry until tender, 3-4 more mins. Once cooked, transfer to a bowl and cover with foil to keep warm. Return the pan to medium heat with the water (see ingredients for amount). Squeeze in the lemon juice, bring to the boil and whisk in the butter until you have a glossy sauce. Remove from the heat and season to taste with salt, pepper and a pinch of lemon zest.
Divide the crispy potatoes between your plates and serve the Tenderstem and beans alongside. Add the pesto crusted salmon and spoon the lemon butter sauce all around. Enjoy!
