Double 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.
Ingredients: Salmon fillets • Broccoli • Baby tomatoes • Lemon • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parsley • Garlic.
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
500 g
Salmon Fillets, skin-on
(Contains Salmon)
227 g
Broccoli
113 g
Baby Tomatoes
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Parsley
2 unit(s)
Garlic, cloves
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Heat a large non-stick pan over medium-high.
- 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. Cover to keep warm.
- Meanwhile, heat a large non-stick pan (use a large non-stick pan for 4 servings) over medium-high.
- 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.**
- 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. Cover to keep warm.
- Divide salmon and broccoli puttanesca between plates.
- Drizzle gremolata butter over salmon.
- Sprinkle remaining parsley over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches if needed.
