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Honey Mustard Glazed Salmon

Honey Mustard Glazed Salmon

with creamed spinach and oven-baked veg
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Get 50% off your first box!
Calories
: 
608 kcal
Protein
: 
29.9g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Mustard
  • Cereals containing gluten
  • Wheat
Serving amount

65 grams

Creme Fraiche

(Contains: Milk)

60 grams

Baby Spinach

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Shallot

1 sachet(s)

Honey

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Garlic

500 grams

Baby Potatoes

2 unit(s)

Carrot

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat26.2 g
of which saturates11.1 g
Carbohydrate54.3 g
of which sugars25.5 g
Dietary Fiber13.3 g
Protein29.9 g
Cholesterol80 mg
Salt3.1 g
Potassium768.9 mg
Calcium69 mg
Iron0.7 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Roast the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Trim the carrot and quarter lengthways.
  • Chop the potatoes into 2cm wide wedges. 
  • Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
  • Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 25-35 mins. Turn the tray halfway through.
Prep the Veg
2
  • Halve, peel and chop the shallot into small pieces.
  • Peel and grate the garlic (or use a garlic press).
Crumb the Salmon
3
  • In a large bowl, combine the honey and mustard together.
  • Add the salmon to the bowl and fully coat in the mixture. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Sprinkle over the breadcrumbs and press down with a spoon so they adhere.
  • Season to taste with salt and pepper.
Bake the Salmon
4
  • After the veg has been in the oven for 10-15 mins add the coated salmon to the tray.
  • Return to the oven until cooked through and golden on top, 10-15 mins.
Make the Creamed Spinach
5
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once hot, fry the shallot and garlic for 1-2 mins.
  • Deglaze the pan with creme fraiche and 50ml  water (per 2P), then stir in the stock. Season to taste with salt and pepper.
  • Add the spinach to the pan and simmer for 1-2 mins.
Dish Up
6
  • Divide the salmon and roasted veg between plates.
  • Top with the creamed spinach. 
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