By Hello Fresh

 

Cooking Time: 30 min.

Servings: 4

Nutrition: 690 Calories

Ingredients:

Butter Beans- 2 boxes

Red Onion- 1

Garlic- 4 Cloves

Zucchini- 2

Lemon- 2

Cilantro- 1/4 oz.

Sugar Snap Peas- 8 oz.

Salmon- 24 oz.

Dijon Mustard- 2 tsp

Coriander- 2 tsp

Veggie Stock Concentrate- 2

 

1. Prep. Wash and dry all produce. Drain and rinse butter beans. Finely chop onion. Mince or grate garlic. Chop zucchini into 1/2-inch pieces. Halve lemon. Roughly chop cilantro.

2. Cook veggies. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Add snap peas and zucchini. Cook until snap peas are tender but still crisp and zucchini has softened, about 3-4 minutes. Remove from pan and set aside.

3. Cook salmon. Heat another large drizzle of olive oil in same pan. Season salmon all over with salt and pepper. Place in pan skin-side down. Cook until almost opaque in center, 2-3 minutes per side. Add 1 TBSP butter to pan and juice of half the lemon. Spoon butter and lemon over salmon continuously until cooked through, 1-2 minutes. Remove salmon from pan and set aside.

4. Warm veggies and beans. Lower heat under pan to medium and add garlic. Cook until fragrant, about 30 seconds. Add 1 tsp mustard (we sent more) and coriander and cook, stirring, another 30 seconds. Add butter bean and veggie mixture. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper.

5. make sauce Add stock concentrate and ¼ cup water to pan. Simmer until slightly reduced, about 3 minutes. Stir in half the cilantro.

6. plate and serve Divide butter bean and veggie mixture between plates, then top with salmon. Squeeze lemon over plates and sprinkle with remaining cilantro.