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Blue Cheese Salmon

Blue Cheese Salmon

with fresh side salad and roast potatoes

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Calorie Smart

Allergens:

Fish

•Sulphites

•Milk

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

40 grams

Salad Leaves

200 grams

Salmon

(Contains: Fish)

500 grams

Baby Potatoes

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

½ sachet(s)

Italian Herbs

55 grams

Blue Cheese

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2000 kJ

Energy (kcal)478 kcal

Fat24.3 g

of which saturates9.4 g

Carbohydrate33.6 g

of which sugars11.4 g

Dietary Fiber7.1 g

Protein31.5 g

Cholesterol80 mg

Salt3.8 g

Potassium958.5 mg

Calcium210.3 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Prep the Salmon

2

Pat the salmon dry with kitchen paper. Pop onto a lined baking tray, drizzle with oil and season with half a sachet of Italian herbs (per 2P) salt and pepper.

Cook the Salmon

3

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Melt the Blue Cheese

4

When the salmon has 5 mins left to cook, remove the tray from the oven.
Crumble over the blue cheese and return to the oven until the cheese has melted, 5 mins.

Toss the Salad

5

Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with the balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Dish Up

6

Divide the roasted potatoes and blue cheese-topped salmon between plates.
Serve the salad alongside.

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