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[GFYF] Seared Salmon & Sautéed Greens

[GFYF] Seared Salmon & Sautéed Greens

with Lemon & Hot Honey

Tags:
Under 30g carbs
Allergens:
Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Broccoli

1

Lemon

1

Zucchini

1

Garlic

1

Kale

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1 sachet

Chilli Flakes

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Nutritional Values

Calories428 kcal
Energy (kJ)1790 kJ
Fat25.9 g
of which saturates4.9 g
Carbohydrate13.3 g
of which sugars11.8 g
Dietary Fibre6.7 g
Protein35.5 g
Sodium119 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Cooking Steps

1
  • Chop broccoli (including stalk!) into small florets. Zest lemon to get a pinch and slice into wedges. Finely chop garlic.
  • Thinly slice zucchini into sticks.Thinly slice kale, discarding any larger pieces of stalk.
2
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
  • Cook broccoli and zucchini, tossing until tender, 6-7 minutes (cook in batches if needed). Add kale and garlic, and cook, until softened and fragrant, 1-2 minutes.
  • Transfer to a bowl and add a generous squeeze of lemon juice. Season to taste and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3
  • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and generously season both sides.
  • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
  • While the salmon is cooking, to a small microwave-safe bowl, add a pinch of chilli flakes, lemon zest, the honey and a generous squeeze of lemon juice and microwave in 10 second bursts, until warmed through and fragrant. Set aside.

TIP: Patting the skin dry helps it crisp up in the pan!

4
  • Divide seared salmon and sautéed greens between plates. Drizzle over hot honey. Serve with any remaining lemon wedges. Enjoy!

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