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Salmon and Cannellini Beans

Salmon and Cannellini Beans

with lemony fennel salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
800 kcal
Protein
: 
47.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Mustard
  • Milk
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

200 grams

Salmon

(Contains: Fish)

2 pack(s)

Cannellini Beans

5 grams

Parsley

2 unit(s)

Garlic

1 unit(s)

Lemon

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Onion

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

40 grams

Salad Leaves

1 unit(s)

Fennel

65 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Butter

Energy (kJ)3345 kJ
Energy (kcal)800 kcal
Fat27.3 g
of which saturates8.9 g
Carbohydrate63.9 g
of which sugars11.3 g
Dietary Fiber31.7 g
Protein47.4 g
Cholesterol80 mg
Salt6.9 g
Potassium678.2 mg
Calcium124.5 mg
Iron2.7 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 your delivered box.
•Zester
•Sieve
•Grater

Cooking steps

Prep the Veg
1
  • 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.
  • Trim the root from the fennel. Halve lengthways and thinly slice widthways.
Make the Mash
2
  • Place a pot or pan over medium-high heat with a drizzle oil and a knob of butter.
  • Fry the garlic and the onion until softened, 4-5 mins. 
  • Add the mustard, beans, creme fraiche and white wine stock.
  • Simmer for 4-5 mins then remove from the heat. Mash the beans slightly with a fork.
  • Add a splash of water, if required to loosen the beans. Season to taste with salt and pepper.
Fry the Salmon
3
  • Place a pan over high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once the pan is hot, add the salmon, skin-side down.
  • Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • When everything is ready, toss the salad leaves and fennel with a drizzle of oil, lemon zest and lemon juice. Season to taste with salt and pepper.
Garnish and Serve
4
  • Divide the cannellini bean between plates and top with the salmon.
  • Serve the lemony fennel salad alongside.
  • Garnish with a sprinkling of chopped parsley and any remaining lemon wedges alongside.
Meal right image

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