Salmon and Cannellini Bean Mash
with roasted broccoli and toasted pine nuts
A velvety cannellini bean mash is topped with tender poached salmon and served alongside perfectly charred broccoli for a dish so good you won't believe how good it is for you!
Tags:
Quick
•Protein Rich
Allergens:
Fish
•Barley
•Mustard
•Wheat
•Sulphites
•Celery
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
2 pack(s)
Cannellini Beans
5 grams
Parsley
1 unit(s)
Garlic
1 unit(s)
Lemon
1 sachet(s)
Mustard
(Contains: Barley, Mustard, Wheat)
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Broccoli
10 grams
Pine Nuts
(May be present: Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Hello Muscat
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2869 kJ
Energy (kcal)686 kcal
Fat20.6 g
of which saturates3.5 g
Carbohydrate63.2 g
of which sugars10.2 g
Dietary Fiber26.5 g
Protein51.6 g
Salt5.5 g
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
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm chunks.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, 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 the edges are crispy and slightly charred, 10-15 mins.
2
- Meanwhile, boil a large pot of salted water for the salmon.
- Place a pan over medium heat (without oil).
- Once the pan is hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted, remove from the pan and set aside. Reserve the pan for later use!
TIP: Keep an eye on the pine nuts so they don't burn!
3
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Zest and quarter the lemon.
- Roughly chop the parsley (stalks and all).
- Drain and rinse the cannellini beans in a sieve.
4
- Meanwhile, return the pan to medium-high heat with a drizzle oil and a knob of butter.
- Fry the garlic and half the onion until softened, 4-5 mins.
- Add the mustard, beans, muscat, lemon zest and two-thirds of the chopped parsley.
- Warm through for 2-3 mins then remove from the heat. Mash the beans with a fork until you've got a smooth consistency.
- Loosen with a splash of milk, if desired. Season to taste with salt, pepper and lemon juice.
5
- Once the water for the salmon has come to a boil, reduce the heat to medium-high.
- Pop in the red wine vinegar and remaining onion.
- Add the salmon to the pot (skin-side down).
- Leave to simmer until the fish is cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
- Once cooked, drain the salmon and onion.
6
- Divide the cannellini bean mash between plates and top with the salmon and onions.
- Serve the roasted broccoli, toasted pine nuts and lemon wedges alongside.
- Garnish with a sprinkling of remaining chopped parsley.
More delicious recipes with similar ingredients
Pesto and Courgette Pasta
with Greek style cheese and wilted leaves
Lemon Honey Chicken
with baby potatoes and carrots
Teriyaki Glazed Salmon
with broccoli and garlic rice
Mushroom and Chickpea Fajitas
with tomato salsa and cooling creme fraiche
Pea and Pesto Orzo
with cheese and chilli garnish
Roasted Chicken and Chilli and Chive Sauce
with baby spinach and boiled potatoes
Oven-baked Pork Sausages
with minty couscous
Mexican-inspired Beef Rigatoni
with paprika and cheddar
Chorizo and Prawn Tacos
with harissa aioli and spicy wedges
Creamy Chicken and Leeks
with basmati rice
Bell Pepper Jack O'lanterns
with mummified potatoes
One-pot Mexican Style Beans
with sweet corn, bell peppers and grains
Irish Sirloin Steak and Twice-cooked Potatoes
with broccoli in pesto, walnut and balsamic dressing
Spicy Tofu Bibimbap
with mushrooms and pickled carrot
Middle Eastern Style Prawn Stew
with chickpeas, charred courgette and spiced bulgur
Cajun Spiced Orzo Salad
with Greek style cheese and courgette
Loaded Couscous Tomato Salad
with avocado and blue cheese
Irish Surf and Turf
with tomato garlic prawns, beef and roast potatoes
Irish Sirloin Steak and Chorizo Salsa
with roast potatoes and rocket salad
Roast Tomato and Bell Pepper Soup
with creme fraiche and homemade breadsticks
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Chilli Loaded Naan and Cheesy Chorizo Wedges
with salsa and creme fraiche
Hoisin Glazed Duck
with rice, pickled radish and pan-fried greens
Amazing Umami Pork Bao
with hot honey potatoes and cabbage slaw
Pesto Chicken Burger and Bacon Potatoes
with honey mustard salad
Turkey in Bearnaise Sauce
with roasted potatoes and salad
Roasted Aubergine Dahl
with wilted spinach, coriander and rice
Spiced Kidney Bean Curry
with refreshing cucumber and coriander salsa
Pork Meatballs and Creamy Mash
with tomato spinach sauce
Butter Chicken Curry
with coriander and rice
Paella-style Prawn and Chorizo Orzo
with parsley and lime
Bacon and Cheese Linguine
with creme fraiche and cherry tomatoes
Cheesy Mexican Spiced Burger
with chilli flake potatoes
Mexican Spiced Chicken Salad
with black beans, pickled onion and creamy dressing
Sweet Potato and Garam Masala Stew
with kidney beans and coconut milk
Creamy Cashew Tofu Curry
with coriander and fragrant pilau rice
Pea and Pesto Orzo
with cheese and chilli garnish
Irish Sausages with Potato Mash
with sticky onion and red wine gravy
Lemon and Herb Crusted Basa
with pesto roasted veg
Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Chorizo and Olive Rigatoni
with bell pepper and cherry tomatoes