Name: [GFYF] Seared Salmon & Mustardy Blistered Greens with Parmesan & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 packet Flaked Almonds; 1 Broccoli; 1 packet Dijon Mustard; 1 packet Grated Parmesan Cheese; 280 g Salmon; 1 Courgette

HelloFresh

Recipes

[GFYF] Seared Salmon & Mustardy Blistered Greens

with Parmesan & Flaked Almonds

Get up to $175 off

Allergens:

Almond

•Mustard

•Milk

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Flaked Almonds

(Contains: Almond; )

Broccoli

1 packet

Dijon Mustard

(Contains: Mustard; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

280 g

Salmon

(Contains: Fish; )

Courgette

Nutrition Values

Calories474 kcal

Energy (kJ)1980 kJ

Fat29.6 g

of which saturates6.7 g

Carbohydrate5.1 g

of which sugars3.5 g

Dietary Fibre7.4 g

Protein42.4 g

Cholesterol1.1 mg

Sodium402 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.

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. Sprinkle over grated parmesan cheese. Enjoy!