Herby Roast Salmon on Cannellini Beans
with charred courgette, pesto and rocket
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Fish
•Cashew nuts
•Nuts
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
2 unit(s)
Garlic
1 sachet(s)
Tomato Pesto
(Contains: Cashew nuts, Nuts May be present: Peanut)
40 grams
Salad Leaves
1 unit(s)
Onion
1 sachet(s)
Dried Chilli Flakes
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat29.9 g
of which saturates4.9 g
Carbohydrate36.5 g
of which sugars7 g
Dietary Fiber15.2 g
Protein35.8 g
Cholesterol80 mg
Salt3.1 g
Potassium471.8 mg
Calcium53.2 mg
Iron1 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
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion. Place a large pot over medium heat with a drizzle of oil.
- Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the courgette and slice into 1cm thick rounds.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Season the salmon with half the Italian herbs (per 2P), salt and pepper. Lay onto a line baking tray.
- 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.
3
- Once the onion has caramelised, add the garlic and fry for another 30 secs.
- Next, stir in the beans (including the liquid), pesto and a splash of water.
- Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
- Once thickened, stir in half the chilli flakes (add less if you'd prefer things milder).
- Season with pepper, then remove from the heat and cover to keep warm.
4
- Return the empty pan to high heat with a drizzle of oil.
- When hot, add the courgette and cook until charred, 3-4 mins each side.
- Once cooked, season with salt and pepper, then remove from the heat.
5
- Once the salmon is ready, transfer to a board.
- Sprinkle over any remaining chilli flakes (add less if you'd prefer things milder).
6
- Reheat the beans if needed, adding a splash more water if they need loosening.
- Spoon the beans into serving bowls, then lay on the charred courgette.
- Top with the salmon.
- Add a handful of rocket on top, drizzling a little oil over the leaves to finish.
