Salmon and Gremolata Butter
with Broccoli Puttanesca
In this dish, gremolata — a sauce of freshly chopped parsley, zingy lemon zest and garlic — is paired with butter to create the ideal accompaniment to pan-fried salmon. It's served with a simple, savoury broccoli puttanesca.
Tags:
Low CO2
Allergens:
Salmon
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
227 g
Broccoli
113 g
Baby Tomatoes
1 piece
Lemon
1 piece
Shallot
7 g
Parsley
2 piece
Garlic, cloves
30 g
Mixed Olives
(May contain Milk, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories540 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate17 g
Sugar6 g
Dietary Fiber5 g
Protein30 g
Cholesterol110 mg
Sodium520 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium150 mg
Iron2.5 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
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups
•Medium Non-Stick Pan
Instructions
1
- Peel, then thinly slice shallot.
- Cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Zest, then juice lemon.
- Halve tomatoes.
- Drain olives, reserving olive brine. Halve olives.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add broccoli and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add 1 tbsp (2 tbsp) oil, then shallots, tomatoes, olives with their brine and half the garlic. Cook until veggies soften, 3-4 min.
- Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.
3
- Meanwhile, heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat.
- While the pan heats, pat salmon dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook until golden-brown on all sides and salmon is cooked through, 5-7 min.**
4
- Remove the pan from heat. Transfer salmon to a plate, then cover to keep warm. Set the pan aside to cool, 2 min.
- Reheat the same pan over medium-low. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.
- Remove from heat, then add lemon zest, lemon juice and half the parsley. Stir to combine. Season with salt and pepper, to taste. Cover to keep warm.
5
- Divide salmon and broccoli puttanesca between plates.
- Drizzle gremolata butter over salmon.
- Sprinkle remaining parsley over top.
