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Pan-seared Salmon and Cranberry Chutney

Pan-seared Salmon and Cranberry Chutney

with Roasted Squash and Green Beans

HOLIDAY
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Celebrate the holidays with juicy fresh salmon filets, tender sweet roasted squash and a savoury tart cranberry chutney! It's a simple, elegant meal that is just as beautiful as it is satisfying.

Allergens:Seafood/Fruit de MerFish/PoissonTree Nut/NoixMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

113 g

Whole Cranberries

1 unit

Navel Orange

340 g

Butternut Squash, cubes

170 g

Green Beans

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate60 g
Sugar39 g
Dietary Fiber10 g
Protein36 g
Cholesterol85 mg
Sodium360 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Zester
Small pot
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Toss the squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 20-22 min.

2

While the squash roasts, trim the green beans. Zest, then juice the orange. Roughly chop the walnuts. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside. Heat a large non-stick pan over medium heat. When hot, add the walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

3

Heat a small pot over medium-high heat. When hot, add the cranberries, 2 tbsp water and 3 tbsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until cranberries begin to burst, 2-3 min. Add the orange juice. Cook, until slightly thickened, 3-4 min. Remove the pan from the heat. Using the back of a spoon, gently crush any berries that haven't burst. Stir in the orange zest and set aside.

4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan (from step 2) and swirl to melt, 1 min. Add the green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans are tender, 4-5 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.

5

Add 1/2 tbsp butter (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**

6

Toss the walnuts with the green beans. Divide the salmon, squash and green beans between plates. Top the salmon with the cranberry chutney.