Double Salmon with Pisto de Verduras
with paprika roast potatoes
Flaky baked salmon is paired with a variety of vibrant veg (or verduras, as they're called in Spanish) as well as crispy roast potatoes. Zesty lemon adds another layer to the expert combination of flavours in this dish.
Tags:
Family Friendly
Allergens:
Senf
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
400 grams
Salmon
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 unit(s)
Courgette
1 pack(s)
Passata
1 unit(s)
Lemon
2 sachet(s)
Paprika
1 sachet(s)
Vegetable Stock
1 sachet(s)
Dried Oregano
500 grams
Baby Potatoes
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3057 kJ
Energy (kcal)731 kcal
Fat33.8 g
of which saturates7.4 g
Carbohydrate57.9 g
of which sugars27.4 g
Dietary Fiber13.3 g
Protein49.9 g
Cholesterol160 mg
Salt4.2 g
Potassium1383.8 mg
Calcium103.4 mg
Iron1.6 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
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, paprika, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
- Halve the bell pepper and discard the core and seeds. Chop into roughly 1cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Cut the lemon into thin slices.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the courgette, garlic and bell pepper into the pan.
- Season with salt and pepper and fry, stirring occasionally, 6-8 mins.
4
- Meanwhile, lay the salmon, skin-side down, onto a lined baking tray. Season with salt and pepper.
- Arrange the lemon slices on top of the fish.
- Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
5
- To the pan of veg, add the oregano, passata, stock and ½ tsp sugar (per 2P).
- Cover and cook for 4-5 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.
6
- Divide the roast potatoes and salmon between plates.
- Serve the pisto de verduras alongside.
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