Pan-fried Salmon with Italian Rocket Salad

Name: Pan-fried Salmon with Italian Rocket Salad and Balsamic Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Garlic cloves; 1 Piece of Shallots; 30 Grams of Sun dried tomatoes; 150 Grams of Cherry tomatoes; 10 Grams of Fresh mint; 1 Tbsp of Olive oil; 15 Grams of Wholegrain mustard; 15 ML of Balsamic vinegar; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Almond flakes; 125 Grams of Rocket; 40 Grams of Kalamata olives; 30 Grams of Parmesan; 2 Grams of Chilli flakes

and Balsamic Dressing

Enjoy this medley of delicious Italian flavours!

127 Reviews

Cals 673 · Prot 48 · Carbs 29 · Fat 43

Low Carb

30 min

Pan-fried Salmon with Italian Rocket Salad and Balsamic Dressing

Enjoy this medley of delicious Italian flavours!

127 Reviews

Cals 673 · Prot 48 · Carbs 29 · Fat 43

Low Carb

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Rocket salad

Garlic cloves

1 Piece

Shallots

0.5 Piece

Sun dried tomatoes

30 Grams

Cherry tomatoes

150 Grams

Fresh mint

10 Grams

Olive oil

1 Tbsp

Wholegrain mustard 13*

15 Grams

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Almond flakes 1*2*

30 Grams

Rocket

125 Grams

Kalamata olives

40 Grams

Parmesan 4*

30 Grams

Chilli flakes

2 Grams

Allergens

*6 Fish, *13 Mustard, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts, *4 Milk

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)	2813 / 673
Fats (g)	42.7
of which saturated (g)	8.8
Carbohydrates (g)	29
of which sugars (g)	17
Fibers (g)	7.1
Proteins (g)	48.4
Salt (g)	2

*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 Prep

Peel and mince 0.5 garlic cloves. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-dried tomatoes. Halve the cherry tomatoes. Pick the mint leaves.

2 Make dressing

Add the garlic (don't like raw garlic? Go easy!), olive oil, mustard, balsamic vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.

3 Toast

Toast the almond flakes in a hot, non-stick pan for 2 min or until starting to brown. Transfer the almond flakes to a plate. Wipe the pan clean. Reserve the pan.

4 Fry salmon

Return the pan to a medium heat with a drizzle of oil. Season the salmon skin with salt. Once hot, add the salmon fillets, skin side down, and cook for 3-4 min until crispy. Flip and cook for 3 min further.

5 Toss

Place the washed rocket, kalamata olives, shallots, cherry tomatoes, sun-dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.

6 Serve

Using a peeler, shave the Parmesan into shards. Arrange the salad among plates and garnish with the Parmesan shavings and almond and chilli flakes (spicy!).

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