Salmon in Lemon Butter Sauce
with Green Vegetables
Does anything go better with salmon than lemon, butter and capers?
Cals 691 · Prot 41 · Carbs 33 · Fat 47
Low Carb
30 min
Does anything go better with salmon than lemon, butter and capers?
Cals 691 · Prot 41 · Carbs 33 · Fat 47
Low Carb
Ingredients
Salmon and sauce
Skin-on salmon fillet
6*
350 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Capers
20 Grams
Butter
4*
50 Grams
Black pepper
0.5 Tsp
Greens
Green beans
250 Grams
Broccoli
200 Grams
Allergens
*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *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) | 2877 / 691 |
| Fats (g) | 47 |
| of which saturated (g) | 18.9 |
| Carbohydrates (g) | 33 |
| of which sugars (g) | 11.5 |
| Fibers (g) | 10.3 |
| Proteins (g) | 41.3 |
| Salt (g) | 3.7 |
*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
1 Boil greens
- Wash and trim the green beans.
- Separate the broccoli into florets.
- Bring a pot of lightly salted water to a boil and cook the green beans and broccoli for 5 min until tender. Drain.
- Season with a pinch of pepper.
- Cover and keep warm until serving.
2 Prep vegetables
- Peel and chop the shallots.
- Peel and mince the garlic.
- Zest the lemon. Cut in half and cut one half into slices.
- Pick and finely chop the parsley.
3 Fry salmon
- Pat the salmon dry and portion it.
- Using a sharp knife, make a deep incision along each salmon fillet, length ways, cutting through the flesh but not the skin.
- Turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.
- Heat a non-stick pan over medium heat with a drizzle of oil.
- Once hot, fry the salmon fillets for 3-4 min on either side until cooked through but juicy on the inside. Transfer to a plate and set aside.
- Wipe out the pan and reserve for the sauce.
4 Make sauce
- Return the pan to medium heat with a second drizzle of olive oil.
- Fry the shallots, garlic and a pinch of salt for 1-2 min.
- Add the 0.5 chicken stock cube, measured water, 1 Tbsp of lemon juice and 0.5 tsp of lemon zest.
- Cook for 2-3 min until the liquid has reduced by 1/3.
5 Finish sauce
- Add the capers along with its juice, the chopped parsley and a few lemon slices.
- Turn off the heat and stir in the butter until melted.
- Season with black pepper.
6 Serve
- Serve the Salmon and pour over the Lemon Butter Sauce with Green beans and Broccoli alongside.
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