Seared Salmon & Rosemary Sauce

Name: Seared Salmon & Rosemary Sauce with Creamy Parsnip Mash & Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 sprig rosemary; 2 tbs milk; ¼ tsp salt; 1 clove garlic; 1 parsnip; 1 bag green beans; 1 bag baby spinach leaves; 2 potato; 1 packet mayonnaise; 1 packet salmon; 40 g butter (for the mash); 20 g butter (for the sauce)

with Creamy Parsnip Mash & Mayo

Get up to $175 off

You know you’re in for a good night when the only thing standing between you and a quality meal is a matter of minutes! With a cut of beef eye round, buttery rosemary sauce and a parsnip mash, you can’t go wrong.

Allergens:

Milk

•Eggs

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sprig

rosemary

1 clove

garlic

parsnip

1 bag

green beans

1 bag

baby spinach leaves

potato

1 packet

mayonnaise

1 packet

salmon

Not included in your delivery

olive oil

2 tbs

milk

¼ tsp

salt

40 g

butter (for the mash)

20 g

butter (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)3295 kJ

Fat56.1 g

of which saturates16.9 g

Carbohydrate35.1 g

of which sugars7.2 g

Protein35.9 g

Sodium530 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Finely chop the garlic. Trim the green beans. Pick the rosemary leaves and finely chop.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily

Cook the potato and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt. Mash until smooth. Add the baby spinach leaves and stir until wilted, 1-2 minutes. Cover to keep warm.

While the potato and parsnip are cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until tender, 5 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

While the steak is resting, return the frying pan to a medium heat with the butter (for the sauce). Cook the rosemary and garlic until fragrant, 2-3 minutes.