Lemon-Pepper Salmon & Broccoli Salad
with Green Beans & Sriracha Dressing
Calories
:
443 kcalProtein
:
37.2g proteinTotal
:
30 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Fish
- Soy
- May contain traces of allergens
Citrus and kai moana is a classic pairing that we find ourselves always coming back to time and time again. Tonight’s iteration teams lemon zest, pepper and our salmon together for a light and delicious centrepiece. A broccoli, green bean and mixed leaf salad act as the perfect side and it’s all brought together with a drizzle of the tangy sriracha dressing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Salmon
(Contains: Fish)
1 packet
Sriracha
(May be present: Soy)
1
Broccoli
1 packet
Green beans
1 packet
Mixed Salad Leaves
1
Radish
1
Lemon
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
Nutrition
Calories443 kcal
Energy (kJ)1850 kJ
Fat27.6 g
of which saturates4.9 g
Carbohydrate7.3 g
of which sugars4.6 g
Dietary Fibre8.2 g
Protein37.2 g
Cholesterol1.1 mg
Sodium277 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.
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Trim and halve green beans. Chop broccoli (including stalk!) into small florets. Thinly slice radish.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add broccoli and green beans and cook, tossing, until softened, 5-6 minutes. Transfer to a bowl, season and allow to cool slightly.
TIP: Add a dash of water to the pan to help speed up the cooking process.
2
- Meanwhile, zest lemon to get a generous pinch, then slice into wedges. Pat salmon dry with paper towel and season both sides. Season both sides with salt.
- 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.
- Remove pan from heat.
TIP: Patting the skin dry helps it crisp up in the pan!
3
- To bowl with cooked veggies, add mixed salad leaves, radish, a squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
4
- In a small bowl, combine sriracha, a squeeze of lemon juice and the honey.
- Divide broccoli salad and salmon between plates. To salmon, add lemon zest and a generous pinch of pepper. Serve with sriracha dressing and any remaining lemon wedges. Enjoy!
