Rosemary-Pecan Crusted Salmon
with Bacon-Wrapped Green Beans and Butternut-Potato Mash
Ingredients: Russet potato • Butternut squash • Salmon fillets • Green beans • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Pecans • Brown sugar • Rosemary • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
100 g
Bacon Strips
½ unit(s)
Rosemary, sprig
170 g
Green Beans
340 g
Butternut Squash, cubes
2 unit(s)
Russet Potato
56 mL
Cream
(Contains: Milk)
7 g
Parsley
⅓ tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Pecans
(Contains: Pecans May contain traces of: Mustard, Soy, Egg, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Trim green beans.
- To a medium bowl, add green beans and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Cut bacon strips in half crosswise. (NOTE: You should have 8 pieces for 2 servings or 16 pieces for 4 servings.)
- Place 5 - 6 green beans perpendicular to each piece of bacon. Wrap bacon tightly around green beans to create bundles.
- To a foil-lined baking sheet, transfer bacon-wrapped green bean bundles, seam-sides down.
- Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roast in the middle of the oven for 25-26 min, until bacon is crisp.**
- On a clean cutting board, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Finely chop parsley.
- Meanwhile, open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop if you prefer).
- Strip half the rosemary leaves (use all for 4 servings).
- Finely chop rosemary.
- To a small bowl, add pecans, rosemary, 1 tsp (2 tsp) brown sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon.
- Season each side with salt and pepper.
- Sprinkle pecan-rosemary mixture over the tops. (TIP: Gently press the crushed pecans onto the salmon to adhere.)
- Roast in the top of the oven for 10-12 min, until salmon is cooked through.**
- Roughly mash 1 tbsp (2 tbsp) butter, cream and half the parsley into potatoes and squash. (NOTE: 'Smashed' potatoes will still have a few chunks!). Season with 1/2 tsp (1 tsp) salt and pepper.
- Divide salmon, mash and green bean bundles between plates.
- Sprinkle remaining parsley over salmon.
