Honey-Soy Salmon & Sauteéd Greens
with Baby Broccoli & Ginger Shallot Oil
- 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 baby broccoli, courgette, and tender Asian greens, this meal is finished with a drizzle of ginger shallot oil. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Baby Broccoli
1
Courgette
1
Asian Greens
2
Garlic
1
Spring Onion
1 packet
Ginger Paste
280 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
Utensils
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. 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 baby broccoli, courgette and Asian greens, tossing, until tender,
6-7 minutes.
• In the last minute, add garlic and cook until fragrant, 1-2 minutes.
• Transfer to serving bowls, season to taste with salt and pepper and cover to
keep warm.
• Meanwhile, thinly slice spring onion (see ingredients).
• In a small microwave-safe bowl, add ginger paste and spring onion with a
good drizzle of olive oil. Microwave in 10 second bursts until fragrant.
• Season to taste and set aside.
• 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 a paper towel and season both sides.
• When oil is hot, cook salmon, 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!
• Divide honey-soy salmon and sautéed greens between plates.
• Spoon over ginger shallot oil to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Some reviewers found the overall dish lacked flavour, with the vegetables tasting mainly of garlic rather than the sauce.
- Suggestions: Consider reducing the ginger shallot oil slightly if you find the ginger flavour too intense.
