Truffle Roasted Salmon
with Niçoise-Style Salad and Potato WedgesCalories
:
590 kcalProtein
:
39g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Salmon
- Egg
- Mustard
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Sesame
- Crustaceans
- Soy
- Gluten
- Mustard
- Peanuts
Tender roasted salmon seasoned with umami-packed truffle salt is the perfect accompaniment to a loaded Niçoise-Style Salad bursting with a variety of flavours and textures for a sophisticated dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Egg
(Contains: Egg)
350 g
Yellow Potato
113 g
Spring Mix
170 g
Green Beans
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
1 unit(s)
Mini Cucumber
60 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Wheat, Milk, Sulphites, Egg, Fish, Sesame, Crustaceans, Soy, Gluten)
1 unit(s)
Honey
1 g
Truffle Sea Salt
(May be present: Wheat, Milk, Sulphites, Tree nuts, Sesame, Soy, Mustard, Peanuts)
Nutrition Values
Calories590 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate50 g
Sugar14 g
Dietary Fiber7 g
Protein39 g
Cholesterol275 mg
Sodium660 mg
Potassium1850 mg
Calcium250 mg
Iron4.5 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
•Parchment Paper
•Small pot
•Baking Sheet
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Large Bowl
•Whisk
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with pepper and half the truffle salt, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
TESTER: Is more than 1 baking tray needed for 4p?
2
- Meanwhile, pat salmon dry with paper towels. Season with pepper and remaining truffle salt.
- To another parchment-lined baking sheet, add salmon.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- When done, remove and discard salmon skin, if you like.
3
- Once the water is boiling, reduce heat to medium-high.
- Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then quarter eggs. Season with salt and pepper.
TESTER: Does the water come up to a boil at this time?
4
- Meanwhile, halve tomatoes.
- Trim green beans then halve.
- Cut cucumber into 1/4-inch rounds.
- Zest, then juice lemon.
- Drain, then halve olives.
- Heat a large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
5
- Meanwhile, in a large bowl, whisk together Dijon, honey, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, tomatoes, cucumbers and green beans. Toss to coat.
6
- Divide salad and salmon between plates.
- Top salad with eggs and olives.
