Creamy Tuscan Salmon

with Green Beans

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Instructions

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1 Prep vegetables

Peel and crush the garlic. Rinse the cherry tomatoes and spinach. Chop the fresh basil and parsley. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.

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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 and stock. 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 boiled 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.

Simple and so enjoyable!

Cooking Time: 30 min

Cals 440 · Prot 36 · Carbs 23 · Fat 21

Gluten-Free

Ingredients

Number of people

For salmon

Salmon fillet, skinless 350 Grams
Garlic cloves 2 Pieces
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 1 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Cooking cream 100 ML
Black pepper 1 Tsp

To serve

Green beans 250 Grams

Simple and so enjoyable!

Cooking Time: 30 min

Cals 440 · Prot 36 · Carbs 23 · Fat 21

Gluten-Free

Instructions

photo

1 Prep vegetables

Peel and crush the garlic. Rinse the cherry tomatoes and spinach. Chop the fresh basil and parsley. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.

photo

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.

photo

3 Make sauce

Return the pan to a medium heat with another drizzle of oil. Add the garlic, cherry tomatoes and stock. Cover with a lid, reduce the heat to low and simmer for 10 min until the tomatoes start to break.

photo

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.

photo

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.

photo

6 Serve

Serve the creamy salmon with the boiled 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.

Ingredients

Number of people

For salmon

Salmon fillet, skinless 350 Grams
Garlic cloves 2 Pieces
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 1 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Cooking cream 100 ML
Black pepper 1 Tsp

To serve

Green beans 250 Grams
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