Green Pesto Salmon in Lemon Butter Sauce

with Green Beans and Tomatoes
Simple, packed with flavour and delicious! Bon appetit!
3,410 Reviews
Cals 590 · Prot 38 · Carbs 21 · Fat 42
Low Carb
Calorie smart
Try Hello Chef Now
30 min
Green Pesto Salmon in Lemon Butter Sauce with Green Beans and Tomatoes
Simple, packed with flavour and delicious! Bon appetit!
3,410 Reviews
Cals 590 · Prot 38 · Carbs 21 · Fat 42
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Green pesto 2*4*
30 Grams
Black pepper
0.5 Tsp
To serve
Green beans
250 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Butter 4*
20 Grams
Cherry tomatoes
150 Grams
Vegetable stock cube 15*
0.5 Piece
Water
150 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Lemon
1 Piece

Allergens

*6 Fish, *2 Tree Nuts, *4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2460 / 590
Fats (g) 41.6
of which saturated (g) 11.4
Carbohydrates (g) 21
of which sugars (g) 8.8
Fibers (g) 7
Proteins (g) 38.4
Salt (g) 0.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Cook salmon

1 Cook salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmon on a baking tray. Using a sharp knife, make an incision along each fillet, without cutting all the way down to the skin. With a spoon, fill the incisions with the pesto. Season with black pepper and bake for 12-15 min, or until cooked through.
Prep

2 Prep

Meanwhile, trim the green beans. Pick and roughly chop the basil leaves.
Make sauce

3 Make sauce

Heat a pan over a medium heat with a drizzle of olive oil, the butter and the cherry tomatoes. Cook for 4 min or until the butter begins to brown. Meanwhile, boil the measured water and dissolve the 0.5/0.5/1 stock cube in it. After 4 min, add the stock and cook for 3 min further or until the sauce begins to thicken.
Boil green beans

4 Boil green beans

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

5 Finish sauce

Add the drained green beans and the fresh basil leaves to the sauce and toss. Season with salt and pepper to taste. Remove the pan from the heat and add 1/1.5/2 tbsp of lemon juice.
Serve

6 Serve

Serve the pesto salmon with the green beans, tomatoes and lemon butter sauce to the side.
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