Crispy Salmon

with Minted Pea Puree and Asparagus

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Instructions

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1 Cook peas

Boil the peas in lightly salted water for 1-2 min.

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2 Make mash

Drain the peas and add them to a blender with the mint leaves (reserve a few leaves for garnish) and sour cream. Blend until smooth. Season with salt and black pepper. Set aside.

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3 Cook asparagus

Snap the woody ends off the asparagus. Heat a griddle or frying pan over a high heat with a drizzle of olive oil. Add the asparagus and fry for 3-4 min until golden brown.

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4 Fry salmon

Portion the salmon. Season the salmon generously with salt and pepper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets skin side down. Cook for 4-5 min until crispy. Flip and cook for 2 min further until cooked and starting to flake, but still juicy in the middle.

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5 Serve

Slice the lemon into wedges. Serve the salmon with the pea puree and asparagus. Garnish with the remaining mint leaves and the lemon wedges.

Tips for fussy eaters

If they're not keen on this delicious pea puree, make traditional mashed potato instead.

Pro tip

Use a wide spatula to flip the fish so you don't break it.

Delicious salmon and sweet pea puree. Add a squeeze of lemon juice!

Cooking Time: 20 min

Equipment Required: Blender

Cals 520 · Prot 45 · Carbs 25 · Fat 26

Gluten-Free

Ingredients

Number of people

Salmon and asparagus

Salmon fillet 350 Grams
Green asparagus, thin 250 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Puree

Green peas 250 Grams
Fresh mint 10 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lemon 1 Piece

Delicious salmon and sweet pea puree. Add a squeeze of lemon juice!

Cooking Time: 20 min

Equipment Required: Blender

Cals 520 · Prot 45 · Carbs 25 · Fat 26

Gluten-Free

Instructions

photo

1 Cook peas

Boil the peas in lightly salted water for 1-2 min.

photo

2 Make mash

Drain the peas and add them to a blender with the mint leaves (reserve a few leaves for garnish) and sour cream. Blend until smooth. Season with salt and black pepper. Set aside.

photo

3 Cook asparagus

Snap the woody ends off the asparagus. Heat a griddle or frying pan over a high heat with a drizzle of olive oil. Add the asparagus and fry for 3-4 min until golden brown.

photo

4 Fry salmon

Portion the salmon. Season the salmon generously with salt and pepper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets skin side down. Cook for 4-5 min until crispy. Flip and cook for 2 min further until cooked and starting to flake, but still juicy in the middle.

photo

5 Serve

Slice the lemon into wedges. Serve the salmon with the pea puree and asparagus. Garnish with the remaining mint leaves and the lemon wedges.

Tips for fussy eaters

If they're not keen on this delicious pea puree, make traditional mashed potato instead.

Pro tip

Use a wide spatula to flip the fish so you don't break it.

Ingredients

Number of people

Salmon and asparagus

Salmon fillet 350 Grams
Green asparagus, thin 250 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Puree

Green peas 250 Grams
Fresh mint 10 Grams
Sour cream 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Lemon 1 Piece
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