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Seared Salmon & Sage Butter

Seared Salmon & Sage Butter

with Mashed Potato & Garlicky Green Beans

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Classic ingredients don’t need much to elevate them to a sensational meal. Take this delicious salmon – it just gets simply seared then topped with a sage-infused browned butter for a meal that’s low on effort and high on taste.

Allergens:MilkFish

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

potatoes

1 bag

green beans

2 clove

garlic

1 unit

lemon

1 bunch

sage

1 packet

salmon

(ContainsFish)

Not included in your delivery

olive oil

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

50 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2400 kJ
Fat32 g
of which saturates16.2 g
Carbohydrate33.3 g
of which sugars4.1 g
Protein35.7 g
Sodium464 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Peeler
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Cut the lemon in half. Pick the sage leaves.

2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt, 1/2 the butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

3

While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook, tossing, until just tender, 4-5 minutes. TIP: Add a dash of water to help the beans cook faster! Add 1/2 the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

4

Pat the salmon dry with paper towel and season both sides with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate. TIP: Salmon can be served slightly blushing in the middle.

5

Return the frying pan to a medium heat and add the remaining butter, the sage and remaining garlic. Cook until the butter has melted and browned slightly, 1-2 minutes. Remove the pan from the heat and add a squeeze of lemon juice and a pinch of pepper. Slice any remaining lemon into wedges. TIP: Seasoning is key in this sauce. Taste and add more lemon juice, salt or pepper if you like.

6

Divide the mashed potato, salmon and garlicky green beans between plates. Spoon over the sage butter and serve with any remaining lemon wedges.