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Salmon with Roasted Pepper-Pesto Cream Sauce
Quick Special
High Protein
Quick
New
Salmon with Roasted Pepper-Pesto Cream Sauce

and Quick-Cook Potato-Chive Mash and Asparagus

3 min
Difficulty: 1/3

Ingredients: Mashed potatoes (potatoes (potatoes, sodium metabisulphite), milk, butter, potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, sodium bisulfite, citric acid, bha), canola oil, salt, potassium sorbate) (milk, sulphites) • Salmon fillet • Asparagus • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Chives.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Salmon
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Aluminum Foil

Tags

High Protein
Quick
New
Speciality
Ready-in-20
Ingredients
Salmon Fillets, skin-on

Salmon Fillets, skin-on

250 g

Mashed potatoes

400 g

Asparagus

Asparagus

227 g

Chives

Chives

7 g

Cream

Cream

113 mL

Garlic Spread

Garlic Spread

2 tbsp

Roasted Pepper Pesto

Roasted Pepper Pesto

0.25 cup

Vegetable Broth Concentrate

Vegetable Broth Concentrate

1 unit(s)

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and broil asparagus

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Trim and discard bottom 1 inch from asparagus.
  • To an unlined baking sheet, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Broil in the bottom of the oven for 4-5 min, until tender-crisp.

2
Broil salmon

  • Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
  • To a foil-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top. Broil in the middle of the oven for 6-8 min, until cooked through.**

3
Mix potato-chive mash

  • While the salmon and asparagus broil, finely chop chives.
  • To a large microwave-safe bowl, add mashed potatoes and garlic spread. Season with pepper.
  • Microwave 3 min, uncovered, until heated through.
  • When done, stir in chives.

4
Make cream sauce and serve

  • Meanwhile, heat a large non-stick pan over medium.
  • When hot, add cream, roasted pepper pesto and broth concentrate. Cook for 2-4 min, stirring often, until sauce thickens.
  • Divide potato-chive mash, asparagus and salmon between plates.
  • Spoon roasted pepper-pesto cream sauce over salmon.

Nutrition per serving

1510

kcal

Calories

91

g

Fat

37

g

Saturated Fat

127

g

Carbohydrate

22

g

Sugar

15

g

Dietary Fiber

49

g

Protein

205

mg

Cholesterol

3240

mg

Sodium

1.5

g

Trans Fat

3100

mg

Potassium

500

mg

Calcium

7

mg

Iron

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