[GFYF] Seared Salmon & Mustardy Blistered Greens
with Flaked Almonds
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Salmon
(Contains: Fish; )
1 packet
Flaked Almonds
(Contains: Almond; )
1
Broccoli
1 packet
Dijon Mustard
(Contains: Mustard; )
2
Garlic
1
Courgette
Nutrition Values
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk. Slice courgette into thin rounds. Finely chop garlic. • Pat salmon dry with paper towel and season generously both sides. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook broccoli and courgette, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with veggies, add dijon mustard, the honey and a drizzle of balsamic vinegar, and toss to combine. Season to taste. • Divide seared salmon and mustardy blistered greens between plates. • Top greens with flaked almonds. Enjoy!
