Double Salmon and Gremolata Butter
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Double Salmon and Gremolata Butter

Double Salmon and Gremolata Butter

with Broccolini Puttanesca

Gremolata -- a sauce of freshly chopped parsley, zingy lemon zest and garlic - is paired with butter to create the ideal accompaniment to pan-fried salmon. It's served with a simple, savoury broccolini puttanesca.

Allergens:
Salmon

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon)

170 g

Broccolini

113 g

Baby Tomatoes

1 unit(s)

Lemon

1 unit(s)

Shallot

7 g

Parsley

2 unit(s)

Garlic, cloves

30 g

Mixed Olives

(May contain Milk, Sulphites)

Not included in your delivery

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

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Nutrition Values

Calories680 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate13 g
Sugar5 g
Dietary Fiber3 g
Protein53 g
Cholesterol195 mg
Sodium560 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium175 mg
Iron2.5 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

Zester
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Medium Non-Stick Pan

Instructions

Prep
1
  • Peel, then thinly slice shallot.
  • Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
  • Peel, then mince or grate garlic.
  • Finely chop parsley.
  • Zest, then juice lemon.
  • Halve tomatoes.
  • Drain olives, reserving olive brine. Halve olives.
Cook broccolini puttanesca
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, broccolini and 2 tbsp (1/4 cup) water. Cook, stirring occasionally, until tender-crisp, 4-5 min.
  • Add 1 tbsp (2 tbsp) oil, then shallots, tomatoes, olives including their brine and half the garlic. Cook until softened, 3-4 min.
  • Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.
Start salmon
3
  • Meanwhile, heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat.
  • While the pan heats, pat salmon dry with paper towels. Season with salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook until golden-brown on all sides and salmon is cooked through, 5-7 min.**
Finish salmon and make gremolata butter
4
  • Remove the pan with salmon from heat.. Transfer salmon to a plate. Cover to keep warm. Set pan aside to cool, 2 min.
  • Reheat pan over medium-low. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.
  • Remove from heat, then add lemon zest, lemon juice and half the parsley. Stir to combine. Season with salt and pepper, to taste. Cover to keep warm.
Finish and serve
5
  • Divide salmon and broccolini puttanesca between plates.
  • Drizzle gremolata butter over salmon.
  • Sprinkle remaining parsley over top.
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