Seared Salmon & Lemon-Caper Sauce
with Garlicky Veggies
- 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!
Ingredients
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Capers
2
Garlic
1
Lemon
2
Zucchini
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Chop broccoli (including stalk!) into small florets.
• Thinly slice zucchini into sticks.
• Finely chop garlic.
• Slice lemon into wedges.
• Roughly chop capers.
• 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 to taste with salt and pepper and allow to cool slightly.
TIP: Add a dash of water to the pan to help speed up the cooking process!
• 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!
• To the bowl with slightly cooled veggies, add baby spinach leaves and a generous squeeze of lemon juice. Toss to combine.
• Divide pan-fried salmon and garlicky veggies between plates.
• Spoon over remaining lemon-caper sauce from the pan.
• Serve with any remaining lemon wedges. Enjoy!
