[GFYF] Seared Salmon & Mustardy Blistered Greens
with Parmesan & Flaked Almonds
- Fish
- Mustard
- Almond
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Ingredients
1
Broccoli
1
Courgette
1
Carrot
2
Garlic
280 g
Salmon
(Contains: Fish; )
1 packet
Dijon Mustard
(Contains: Mustard; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
Nutrition Values
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk. Slice courgette and carrot into thin rounds. Finely chop garlic. • Evenly spread one-step coater on a plate. Pat salmon dry with paper towel and press into coater, turning to coat. • 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, 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 blistered veggies between plates. • Top greens with flaked almonds. Sprinkle over grated parmesan cheese. Enjoy!
