Basil Pesto Salmon

Name: Basil Pesto Salmon with Kumara Fries & Buttery Greens
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 2 unit Kumara; 1 head broccoli; 1 bag green beans; 1 unit lemon; 1 tub traditional pesto; 1 packet salmon; 20 g butter

with Kumara Fries & Buttery Greens

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Fresh and vibrant salmon doesn't need much to make it a delicious meal, that's why we've gone simple and spectacular with our additions. Bright green veggies and baked kumara fries provide loads of veggie content, while a smear of tasty pesto adds a flavour boost.

Allergens:

Milk

•Tree Nuts

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

Kumara

1 head

broccoli

1 bag

green beans

1 unit

lemon

1 tub

traditional pesto

(Contains: Milk, Tree Nuts; )

1 packet

salmon

(Contains: Fish; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Calories2220 kcal

Fat25.3 g

of which saturates8.3 g

Carbohydrate30.9 g

of which sugars12.9 g

Protein39.3 g

Sodium201 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then bake for 20-25 minutes or until tender. TIP: Cut the kumara to the correct size to ensure it cooks in the allocated time!

While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the lemon into wedges.

In a medium bowl, combine 1/2 the traditional pesto with a generous pinch of salt and pepper. Pat the salmon fillets dry, add to the pesto mixture and gently toss to coat.

Heat a large frying over a medium-high heat. Add the broccoli and a splash of water, and cook, adding more water as it evaporates, for 3-4 minutes or until softened. Add the green beans and a splash more of water. Cook for a further 4-5 minutes or until tender. Add the butter and a good pinch of salt and pepper. Toss to coat the veggies in the seasoned butter, then transfer to a medium bowl. Cover to keep warm.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the salmon to the pan, skin-side down, and cook for 3-4 minutes on each side (depending on thickness), or until just cooked through.