Double Honey-Soy Salmon & Sautéed Asparagus
with Fragrant Ginger Topping
Calories
:
751 kcalProtein
:
62.6g proteinTotal
:
20 minutesDifficulty
:
EasyUnder 40g carbs
Allergens:
- Fish
- Soy
- Gluten
- May contain traces of allergens
Elevate your weeknight dinner with this clean and vibrant dish that balances rich, umami depth with garden-fresh crunch. We’ve pan-seared succulent salmon fillets until golden and glazed them in a sticky, savoury honey-soy reduction. Served alongside a nourishing medley of sautéed asparagus, courgette and tender Asian greens, this meal is finished with a drizzle of fragrant ginger oil.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Asparagus
1
Courgette
1
Asian Greens
2
Garlic
1 packet
Ginger Paste
560 g
Salmon
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Calories751 kcal
Energy (kJ)3140 kJ
Fat50.4 g
of which saturates9.2 g
Carbohydrate9.3 g
of which sugars7.2 g
Dietary Fibre6.2 g
Protein62.6 g
Cholesterol2.2 mg
Sodium410 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
•Large Non-Stick Pan
Cooking Steps
1
- Trim ends of asparagus.
- Thinly slice courgette into sticks. Roughly chop Asian greens. Thinly slice garlic.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook veggies, tossing, until tender, 5-6 minutes. In the last minute, add garlic and cook until fragrant. Transfer to serving bowls, season and cover to keep warm.
2
- In a small microwave-safe bowl, add ginger paste and a good drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Season and set aside.
3
- When the veggies are done, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side. Remove pan from heat, then add the honey and soy sauce, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- Divide honey soy salmon between plates with sautéed veggies.
- Spoon over ginger shallot oil to serve. Enjoy!
