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Pesto Crusted Salmon and Lemon Butter Sauce
Pesto Crusted Salmon and Lemon Butter Sauce

Pesto Crusted Salmon and Lemon Butter Sauce

with Potatoes, Sautéed Green Beans and Tenderstem

This Pesto Crusted Salmon and Butter Sauce is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Pesce
Milk
Egg

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Echalion Shallot

80

Tenderstem® Broccoli

80

Green Beans

½

Lemon

2

Salmon Fillets

(Contains: Pesce)

1

Green Pesto

10

Panko Breadcrumbs

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30

Unsalted Butter

Not included in your delivery

200

Water for the Sauce

Nutritional information

Energy (kcal)617 kcal
Energy (kJ)2582 kJ
Fat32 g
of which saturates14 g
Carbohydrate49 g
of which sugars4 g
Protein34 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Small Bowl
Medium Saucepan
Bowl
Aluminum Foil
Lid
Plate

Instructions

Roast the potatoes
1

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.

Prep
2

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.

Prepare the salmon
3

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.

Cook the salmon
4

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.

Finish up
5

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.

Serve
6

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!

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