Rosemary-Pecan Crusted Double Salmon
with Bacon-Wrapped Green Beans and Butternut-Potato Mash- Salmon
- Pecans
- Milk
- Egg
- Milk
- Tree nuts
- Sesame
- Peanuts
- Soy
- Sulphites
- Gluten
- Mustard
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
Ingredients: Salmon fillets • Russet potato • Butternut squash • 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.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
100 g
Bacon Strips
½ unit(s)
Rosemary, sprig
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
170 g
Green Beans
340 g
Butternut Squash, cubes
2 unit(s)
Russet Potato
56 mL
Cream
(Contains: Milk)
7 g
Parsley
⅔ tbsp
Brown Sugar
(May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Fish, Wheat, Crustaceans)
Not included in your delivery
2 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 towel.
- 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.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
