Honey and Mustard Glazed Salmon

with Butter Bean and Spinach Mash

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low-carb
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low-carb
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Instructions

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1 Prep glazing

Preheat the oven to 200°C/180°C fan. Combine the mustard and honey with 0.75/1/1.5 Tbsp of lime juice. Mix well. This is your glaze. 

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2 Bake fish

Place the salmon on a lined baking tray. Coat the salmon in the glaze. Season with salt and pepper. Roast in the oven for 10 min.

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3 Add asparagus

Meanwhile, rinse the asparagus well and remove its woody ends. Add the asparagus to the tray and bake for 10 min further.

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4 Mash beans

Meanwhile, rinse and drain the butter beans in a colander. Peel and crush the garlic. Heat the butter in a pan over a medium heat for 1 min. Add the beans and garlic and cook for 2-3 min until warmed through. Crush the beans with a potato masher.

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5 Add spinach and cream

Rinse and roughly chop the spinach. Add the spinach and sour cream to the butter bean mash. Add a splash of water, if needed. Cook for 3-4 min further. Season generously with salt and black pepper

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6 Serve

Serve the salmon and asparagus with the bean mash.

Tips for fussy eaters

Coat their salmon in honey only!

Pro tip

To get your butterbean mash extra smooth, use a food processor and add a splash of milk!

Ready to be blown away by butter beans?

Cooking Time: 25 min

Cals 648 · Prot 50 · Carbs 24 · Fat 36

Gluten-Free

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Wholegrain mustard 15 Grams
Honey 20 Grams
Lime 1 Piece
Thin asparagus 250 Grams

Mash

Butter beans 240 Grams
Garlic cloves 2 Piece
Salted butter 20 Grams
Spinach 100 Grams
Sour cream 60 Grams
Water 50 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Ready to be blown away by butter beans?

Cooking Time: 25 min

Cals 648 · Prot 50 · Carbs 24 · Fat 36

Gluten-Free

Instructions

photo

1 Prep glazing

Preheat the oven to 200°C/180°C fan. Combine the mustard and honey with 0.75/1/1.5 Tbsp of lime juice. Mix well. This is your glaze. 

photo

2 Bake fish

Place the salmon on a lined baking tray. Coat the salmon in the glaze. Season with salt and pepper. Roast in the oven for 10 min.

photo

3 Add asparagus

Meanwhile, rinse the asparagus well and remove its woody ends. Add the asparagus to the tray and bake for 10 min further.

photo

4 Mash beans

Meanwhile, rinse and drain the butter beans in a colander. Peel and crush the garlic. Heat the butter in a pan over a medium heat for 1 min. Add the beans and garlic and cook for 2-3 min until warmed through. Crush the beans with a potato masher.

photo

5 Add spinach and cream

Rinse and roughly chop the spinach. Add the spinach and sour cream to the butter bean mash. Add a splash of water, if needed. Cook for 3-4 min further. Season generously with salt and black pepper

photo

6 Serve

Serve the salmon and asparagus with the bean mash.

Tips for fussy eaters

Coat their salmon in honey only!

Pro tip

To get your butterbean mash extra smooth, use a food processor and add a splash of milk!

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Wholegrain mustard 15 Grams
Honey 20 Grams
Lime 1 Piece
Thin asparagus 250 Grams

Mash

Butter beans 240 Grams
Garlic cloves 2 Piece
Salted butter 20 Grams
Spinach 100 Grams
Sour cream 60 Grams
Water 50 ML
Salt 1 Tsp
Black pepper 0.5 Tsp
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