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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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Green Beans
7 g
Tarragon
1 unit
Lemon
28 g
Almonds, sliced
(Contains Almonds)
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)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
