Seared Salmon & Herby Caper Topping
with Garlicky Veggies
Calories
:
446 kcalProtein
:
40.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Let's keep things light and bright with some garlicky broccoli and zucchini and then take it up a notch with a herby, lemon caper salmon. It's equally fresh, flavourful and mighty!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Broccoli
1 packet
Capers
2
Garlic
1
Lemon
2
Zucchini
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Chop broccoli (including stalk!) into small florets. Thinly slice zucchini into sticks.
- Finely chop garlic. Slice lemon into wedges.
- Roughly chop capers.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add broccoli and zucchini and cook, tossing, until softened, 5-6 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl, season and allow to cool slightly.
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 generous drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- In the last minute of cook time, add capers and cook, until fragrant, 1 minute.
- Remove pan from the heat, then add a generous squeeze of lemon juice.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- To the bowl with slightly cooled veggies, add baby spinach leaves and a generous squeeze of lemon juice.
- Divide garlicky greens and herby lemon caper salmon between plates. Spoon over any remaining sauce from the pan. Serve with any remaining lemon wedges. Enjoy!
