Double Salmon and Gremolata Butter

Name: Double Salmon and Gremolata Butter with Broccolini Puttanesca
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 500 g Salmon Fillets, skin-on; 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; ¼ tsp Pepper*; 2 tbsp Unsalted Butter*; ¼ tsp Salt*

with Broccolini Puttanesca

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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

The quantities provided above are averages only.

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

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

Not included in your delivery

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

Nutrition Values

Calories690 kcal

Fat48 g

Saturated Fat15 g

Carbohydrate15 g

Sugar6 g

Dietary Fiber4 g

Protein54 g

Cholesterol195 mg

Sodium570 mg

Trans Fat0.5 g

Potassium1550 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

Cooking Steps

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.

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.

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.**

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.