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Crispy skinned salmon

with lemony quinoa, smoky courgette and carrot ribbon salad

Ready in around 15 mins

RECIPE FACT:
Levi Strauss invented denim jeans in San Francisco for the Gold Rush miners who needed durable yet comfortable clothing.
Nutritional Info:
  • Energy: 3386kj (809Kcal)
  • Protein: 37g
  • Carbohydrate: 54g
  • Fat: 50g
  • Contains: Fish, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE SALAD:

    Peel the carrots then top and tail the courgette. Hold the carrots flat on a chopping board. Using the peeler, make ribbons out of the carrots by pulling the peeler along them lengthways. Do the same with the courgette. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the courgette and carrot ribbons and sauté 1-2 mins until just softened. Stir in some salt and pepper and remove from the heat. Turn into a salad bowl and fold through steamed quinoa with half of the citrus dressing.

  • 2. TO PREPARE THE SALMON:

    Using the same pan return to the heat with a drizzle of oil. Once the pan is hot, season the salmon fillets with salt and add to the pan skin side down. Sear for 3 minutes until skin is crispy and then turn over and cook 1-2 more mins depending how cooked you like your salmon.

  • TO SERVE:

    Spoon quinoa salad onto plates. Top with salmon, pour over remaining citrus dressing and sprinkle over spiced pumpkin seeds.

Ingredients In your box:
  • 1 pack of salmon fillets
  • 1 bag of steamed quinoa
  • 1 pot of lemony dressing
  • 1 sachet of spiced pumpkin seeds
  • 1 courgette
  • 2 carrots

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