Lemon Pepper-Spiced Salmon
with Garlicky Greens & Lemon
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Bring some serious zest to your busy weeknight with this lightning-fast coastal winner. We’ve pan-seared succulent fish until beautifully golden, serving it alongside vibrant greens tossed in punchy aromatics. It’s a bright, peppery masterpiece that proves a nourishing dinner doesn’t require all night in the kitchen.
Ingredients
1
Baby Broccoli
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Garlic
1 sachet
Lemon Pepper Seasoning
1
Lemon
1 packet
Green Beans
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• In a medium bowl, combine salmon, lemon pepper spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to serving plates, season and cover to keep warm.
• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • In the last minute of cook time, add garlic and a drizzle of balsamic vinegar, and cook, until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide garlic greens between plates with lemon pepper salmon. Serve with dill & parsley mayonnaise. Enjoy!
