[GFYF] Seared Salmon & Sautéed Greens
with Lemon & Hot Honey
Tags:
Under 30g carbs
Allergens:
Fish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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
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!
