Blueberry and Hazelnut Salmon
with a pear and orzo salad
Blueberry jam adds an unexpected and exciting element to this baked salmon dish which also includes a hazelnut crust.
Tags:
Family Friendly
Allergens:
Fish
•Wheat
•Cereals containing gluten
•Hazelnuts
•Nuts
•Milk
•Egg
•Mustard
The quantities provided above are averages only.
Total35 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 unit(s)
Pears
40 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
100 grams
Blueberry Jam
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Carrot
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3332 kJ
Energy (kcal)796 kcal
Fat27.5 g
of which saturates6 g
Carbohydrate99.8 g
of which sugars41.1 g
Dietary Fiber5.5 g
Protein35.8 g
Cholesterol80 mg
Salt0.4 g
Potassium71.6 mg
Calcium19.8 mg
Iron0.6 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
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with dried thyme, oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
2
- Meanwhile, boil a large pot of salted water for the orzo.
- When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Bash or roughly chop the hazelnuts.
- Lay the salmon fillets, skin-side up onto a lined baking tray. Season with salt and pepper.
- Spread half the blueberry jam over the salmon and cover with the hazelnuts, pressing gently so they adhere.
- 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.
4
- Quarter the pear lengthways (no need to peel).
- Remove the core and chop into 2cm chunks.
5
- Once everything is ready, toss the orzo with salad leaves, cheese, pears, mayo, remaining blueberry jam and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Divide the orzo salad between plates.
- Serve the salmon alongside.
