Creamy Tuscan Salmon

with Green Beans
Simple and so enjoyable!
Cals 611 · Prot 44 · Carbs 18 · Fat 37
Low-Carb
Try Hello Chef Now
30 min
photo
Simple and so enjoyable!
Cals 611 · Prot 44 · Carbs 18 · Fat 37
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For salmon
Skinless salmon fillet
350 Grams
Garlic cloves
2 Piece
Cherry tomatoes
150 Grams
Baby spinach
60 Grams
Fresh basil
15 Grams
Fresh parsley
15 Grams
Parmesan
30 Grams
Water
150 ML
Chicken stock cube
0.5 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cooking cream
100 ML
Black pepper
0.5 Tsp
To serve
Green beans
250 Grams

Tips for fussy eaters

Serve with crusty bread - this one's great for sauce mopping!

Pro tip

Don't overcook the salmon. It's at its best when still juicy and slightly pink in the middle.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Peel and mince the garlic. Chop the fresh basil and parsley leaves. Grate the Parmesan
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2 Fry salmon

Portion the salmon. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon and fry for 2-3 min on each side until nicely browned on the surface. The salmon doesn't need to be cooked through at this point. Remove the salmon from the pan and set it aside. Season with salt.
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3 Make sauce

Return the pan to a medium heat with another drizzle of oil. Add the garlic, cherry tomatoes, measured water and 0.5/1/1 stock cube. Cover with a lid, reduce the heat to low and simmer for 10 min until the tomatoes start to break.
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4 Boil beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
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5 Finish sauce

Add the spinach, basil, parsley, cooking cream and black pepper to the pan. Bring to a simmer. Return the salmon to the pan and simmer for 3-4 min further until the salmon is cooked and the sauce has thickened nicely. Finally fold in the grated Parmesan.
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6 Serve

Serve the creamy salmon with the green beans to the side.

Tips for fussy eaters

Serve with crusty bread - this one's great for sauce mopping!

Pro tip

Don't overcook the salmon. It's at its best when still juicy and slightly pink in the middle.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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