Protein Swap | Spiced Salmon
with Warm Green Bean, Apple & Parmesan Salad
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Ever have those beyond busy days, when there’s barely a moment to breathe? Time is on your side with a quick and thoughtful fork-and-knife salad that’s full of fall sustenance. Start it up by searing your salmon in a sesame seed crust with citrus and peppery notes. The tender fish graces a wonderfully crisp combo of boiled green beans, apples and celery—dressed in our honey-Dijon vinaigrette and stepped up with croutons and Parmesan.
We will send you:
- 2 Salmon fillets
- 2 Celery stalks
- 300g Green beans
- 57g Diced apples
- 15g Minced roasted garlic
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Croutons
- 25g Shaved Parmesan (contains rennet)
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Mustard, Salmon, Sesame, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
9 g
Sodium
750 mg
Total Carb
31 g
Sugars
14 g
Protein
34 g
Fibre
6 g
Preparation
Cook the salmon
Bring a medium pot of salted water to a boil. Pat the salmon dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked through. Transfer to a plate.
Boil the green beans
Meanwhile, add the green beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a large bowl.
Make the salad
Thinly slice the celery crosswise on an angle. To the bowl of green beans, add the celery, apples, garlic, vinaigrette, remaining spices and S&P; toss well. Add the croutons; toss well.
Plate your dish
Divide the salad between your plates. Top with the salmon. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
