Salmon in Lemon Butter Sauce

with Green Vegetables

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Instructions

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1 Butterfly salmon

Pat the salmon dry and slice it into 2/3/4 equal portions. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Finally, turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.

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2 Prep vegetables

Peel and chop the shallots. Peel and chop or crush the garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley. Boil the measured water and dissolve the stock cube in it. 

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3 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 and keep warm until serving.

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4 Fry salmon

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets and cook for 2-3 min on either side until cooked through but juicy on the inside. Transfer to a plate and set aside.

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5 Make sauce

Return the pan to medium heat with a second drizzle of olive oil. Add the shallotsgarlic and a pinch of salt. Cook for 1-2 min. Add the stock, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Bring to a simmer and cook for 3 min or until the liquid has reduced by 1/3.

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6 Finish and serve

Add the capers along with their juice, the chopped parsley and a few lemon slices. Return the salmon to the pan. Cook for 2 min further. Remove the pan from the heat and finally stir in the salted butter. Season with black pepper. Serve with the green beans and broccoli.

Tips for fussy eaters

Serve their salmon without the capers, and with mashed potatoes to the side.

Pro tip

Stirring the cold butter into the sauce at the end creates a beautiful glossy finish.

Is there anything that goes better with salmon than lemon, butter and capers?

Cooking Time: 30 min

Cals 434 · Prot 36 · Carbs 23 · Fat 25

Gluten-Free

Ingredients

Number of people

Salmon and sauce

Salmon fillet 350 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Lemon 1 Piece
Fresh parsley 15 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Capers 20 Grams
Salted butter 50 Grams
Black pepper 0.5 Tsp

Greens

Green beans 250 Grams
Broccoli 200 Grams

Is there anything that goes better with salmon than lemon, butter and capers?

Cooking Time: 30 min

Cals 434 · Prot 36 · Carbs 23 · Fat 25

Gluten-Free

Instructions

photo

1 Butterfly salmon

Pat the salmon dry and slice it into 2/3/4 equal portions. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Finally, turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.

photo

2 Prep vegetables

Peel and chop the shallots. Peel and chop or crush the garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley. Boil the measured water and dissolve the stock cube in it. 

photo

3 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 and keep warm until serving.

photo

4 Fry salmon

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets and cook for 2-3 min on either side until cooked through but juicy on the inside. Transfer to a plate and set aside.

photo

5 Make sauce

Return the pan to medium heat with a second drizzle of olive oil. Add the shallotsgarlic and a pinch of salt. Cook for 1-2 min. Add the stock, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Bring to a simmer and cook for 3 min or until the liquid has reduced by 1/3.

photo

6 Finish and serve

Add the capers along with their juice, the chopped parsley and a few lemon slices. Return the salmon to the pan. Cook for 2 min further. Remove the pan from the heat and finally stir in the salted butter. Season with black pepper. Serve with the green beans and broccoli.

Tips for fussy eaters

Serve their salmon without the capers, and with mashed potatoes to the side.

Pro tip

Stirring the cold butter into the sauce at the end creates a beautiful glossy finish.

Ingredients

Number of people

Salmon and sauce

Salmon fillet 350 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Lemon 1 Piece
Fresh parsley 15 Grams
Water 150 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Capers 20 Grams
Salted butter 50 Grams
Black pepper 0.5 Tsp

Greens

Green beans 250 Grams
Broccoli 200 Grams
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