Crispy Skinned Salmon
with Herby Relish, Honeyed Carrots and Roast Potatoes
Designed by our chefs for a balanced lifestyle, this Crispy Skinned Salmon hits the spot. We're serving it with an easy homemade salsa verde, a classic green sauce made of parsley, garlic and some heat to give it a deep green piquancy.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Carrot
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
150 grams
Green Beans
2 unit(s)
Salmon Fillets
(Contains Fish)
Not included in your delivery
2 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Pop the carrots onto another large baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Roast until soft, 10-12 mins.
Chop the parsley (stalks and all) as finely as you can.
In a small bowl, mix together the parsley, mustard, red wine vinegar, a pinch of sugar and olive oil for the salsa (see pantry for amount). Set aside.
Meanwhile, trim the green beans. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 3-4 mins. Season with salt and pepper. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Transfer to a bowl and cover with foil to keep warm.
About 6 mins before the potatoes are cooked, wipe out your (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your fish into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the relish.
Once the carrots are baked, drizzle the honey (see pantry for amount) over them. Toss to coat.
When everything's ready, plate up your salmon.
Serve the beans and roasted veg alongside with the mayo (see pantry for amount) for dipping.
Drizzle the salsa verde over the fish to finish.
Enjoy!
