Pan-seared Salmon with Orange-Cranberry Chutney
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Pan-seared Salmon with Orange-Cranberry Chutney

Pan-seared Salmon with Orange-Cranberry Chutney

Roasted Butternut Squash and Buttery Green Beans

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:
Salmon
Walnuts

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Salmon)

113 g

Whole Cranberries

1 unit(s)

Orange

340 g

Butternut Squash, cubes

170 g

Green Beans, trimmed

28 g

Walnuts, chopped

(Contains Walnuts)

Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp

Sugar*

1 tbsp

Oil*

1.5 tbsp

Unsalted Butter*

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Nutrition Values

Calories650 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate35 g
Sugar27 g
Dietary Fiber5 g
Protein33 g
Cholesterol115 mg
Sodium230 mg
Trans Fat0.5 g
Potassium900 mg
Calcium125 mg
Iron1.8 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

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Large Non-Stick Pan

Instructions

ROAST SQUASH
1

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.

PREP AND TOAST NUTS
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.

MAKE SAUCE
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 wooden spoon, gently crush and berries that haven't burst. Stir in the orange zest and set aside.

COOK GREEN BEANS
4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan 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 plate and cover to keep warm.

COOK SALMON
5

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

FINISH AND SERVE
6

Toss the green beans with the walnuts. Divide the salmon, spiced butternut squash, green beans and walnuts between plates. Top the salmon with the cranberry-orange sauce.