Double Seared Salmon & Creamy Mashed White Beans
with Apple & Celery Salad
Calories
:
906 kcalProtein
:
72.3g proteinTotal
:
20 minutesDifficulty
:
EasyLow Calorie
Allergens:
- Milk
- Fish
Enjoy a restaurant-quality dinner that’s light, refined and full of flavour. Succulent salmon is seared until the skin is crisp and the centre perfectly tender, served over a velvety mash of cannellini beans. Finished with a crisp apple and celery salad, every bite balances warm, savoury richness with fresh, crunchy brightness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 tin
Cannellini Beans
2
Garlic
1 packet
Parsley
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Dijon Mustard
560 g
Salmon
(Contains: Fish; )
1
Celery
1
apple
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Energy (kJ)3790 kJ
Calories906 kcal
Fat52.2 g
of which saturates10.4 g
Carbohydrate29.6 g
of which sugars9 g
Dietary Fibre16.9 g
Protein72.3 g
Cholesterol2.2 mg
Sodium554 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
- Drain and rinse cannellini beans.
- Finely chop garlic. Roughly chop parsley (including stalk).
- In a large bowl, lightly crush cannelini beans.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to the bowl with the beans and add Greek-style yoghurt, Dijon mustard, and parsley. Drizzle with olive oil, vinegar and season generously with salt and pepper. Set aside
2
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- 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!
TIP: Cook in batches if your pan is getting crowded.
3
- Thinly slice celery. Thinly slice apple into wedges.
- In a large bowl, combine mixed salad leaves, celery, apple and a drizzle of olive oil and vinegar. Season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
4
- Divide creamy smashed cannellini beans, apple & celery salad and salmon between plates. Enjoy!
