Nutritionist's Pick: Tuscan Salmon and White Beans
with Kale, Peppers and Parmesan- Salmon
- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Fish
- Egg
- Crustaceans
- Gluten
- Sulphites
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Salmon fillets • Sweet bell pepper • Kale • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Cannellini Beans
1 unit(s)
Sweet Bell Pepper
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
20 g
Roasted Garlic Puree
7 g
Parsley
56 g
Kale, chopped
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Core, then cut peppers into 1/2-inch pieces.
- Roughly chop kale.
- Roughly chop parsley.
- Pat salmon dry with paper towel. Season with half the Italian Herb Spice Blend, salt and pepper.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Heat a large pot over medium. When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
- Add tomato sauce base and remaining Italian Herb Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add beans and their liquid, 1/3 cup (2/3 cup) water and roasted garlic puree. Cook for 3-4 min, stirring occasionally, until slightly thickened.
- To the pot with beans, add kale, 1 tbsp (2 tbsp) butter, half the vinegar (all for 4 servings), half the parsley and half the Parmesan. Cook for 4-5 min, stirring occasionally, until kale is tender. Season with salt and pepper.
- Divide beans between bowls, then top with salmon.
- Sprinkle remaining parsley and remaining Parmesan over top.
