Crispy Salmon & Mustardy Bacon Blistered Veggies
with Toasted Almond Crunch- Fish
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Golden crumbed salmon is paired with blistered veggies like broccoli, carrot and courgette and tossed in tangy Dijon mustard and honey. Add a sprinkle of flaked almonds for crunch and you have yourself an easy dinner that comes together in a flash!
Ingredients
280 g
Salmon
(Contains: Fish; )
1
Broccoli
1 packet
Dijon Mustard
2
Garlic
1
Courgette
1
Carrot
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk. Slice courgette and carrot 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. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Add broccoli, carrot 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 bacon blistered veggies between plates. • Top veggies with flaked almonds. Enjoy!
