Trim the green beans and slice them in half. Slice the zucchini in half lengthways, then slice it into half moons. Chop the broccoli into florets. Portion the salmon.
Bring a pot of salted water to the boil. Add the green beans, broccoli and peas and cook for 3 min until tender. Drain.
Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini and fry for 5 min until golden.
Meanwhile, sprinkle the salmon skin with salt. Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
After 5 min, add the drained peas, broccoli and beans along with the cream cheese and pesto to the zucchini. Toss until well combined (add a splash of water if needed!).
Slice the lemon into wedges. Serve the salmon alongside the creamy pesto vegetables. Season with a squeeze of lemon juice and finish with a generous grind of black pepper.
Keep their veggies plain!
Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.
Cooking Time: 20 min
Cals 692 · Prot 53 · Carbs 24 · Fat 41
Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.
Cooking Time: 20 min
Cals 692 · Prot 53 · Carbs 24 · Fat 41
Trim the green beans and slice them in half. Slice the zucchini in half lengthways, then slice it into half moons. Chop the broccoli into florets. Portion the salmon.
Bring a pot of salted water to the boil. Add the green beans, broccoli and peas and cook for 3 min until tender. Drain.
Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini and fry for 5 min until golden.
Meanwhile, sprinkle the salmon skin with salt. Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
After 5 min, add the drained peas, broccoli and beans along with the cream cheese and pesto to the zucchini. Toss until well combined (add a splash of water if needed!).
Slice the lemon into wedges. Serve the salmon alongside the creamy pesto vegetables. Season with a squeeze of lemon juice and finish with a generous grind of black pepper.
Keep their veggies plain!
Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
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