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Smart Lemon-Tarragon Salmon
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Smart Lemon-Tarragon Salmon

Smart Lemon-Tarragon Salmon

with Green Bean Amandine

Tonight's meal is based on a classic French dish and will bring haute cuisine to your home! What can you expect? Zesty, fragrant salmon, fresh green beans and baby greens covered in an irresistible buttery almond sauce. Dust off those chef whites and give yourself the Michelin stars you deserve.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Calorie Smart
Carb Smart
Allergens:
Salmon/Saumon
Almonds/Amandes
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

170 g

Green Beans

7 g

Tarragon

1 unit

Lemon

28 g

Almonds, sliced

(Contains Almonds/Amandes)

56 g

Yellow Onion

2 unit

Garlic, cloves

56 g

Spring Mix

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Oil*

3 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories540 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate16 g
Sugar6 g
Dietary Fiber6 g
Protein32 g
Cholesterol105 mg
Sodium370 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 Pot
Colander
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Silicone Brush
Aluminum Foil
Medium Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Zest, then juice lemon. Trim green beans. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Roughly chop tarragon. Peel, then mince or grate garlic.

Cook green beans
2

Add 8 cups water and 1/2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain and return green beans to the same pot, off heat.

Roast salmon
3

Meanwhile, pat salmon dry with paper towels. Arrange salmon on a lightly-oiled, foil-lined baking sheet, skin-side down. Brush each fillet with 1/2 tsp oil. Season with salt and pepper. Sprinkle with lemon zest and tarragon. Roast salmon in the middle of the oven until cooked through, 10-12 min.**

Make amandine sauce
4

Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until butter is browned, 5-7 min. (TIP: Keep an eye on butter so it doesn't burn!) Add almonds, garlic and onions. Cook, stirring often, until fragrant, 2-3 min. Remove the pan from heat. Carefully stir in lemon juice and 1/4 cup water (dbl for 4 ppl) until fully incorporated. Add green beans. Season with salt and pepper, to taste, then toss to coat.

Finish and serve
5

Carefully remove salmon skin, then discard. Divide spring mix between plates. Top with green bean amandine and salmon. Drizzle any remaining amandine sauce in the pan over top.

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