Protein Swap | Buttery Salmon Provençal
with Garlic-Sautéed Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
520 /serving
It’s as pretty as a postcard from Provence. The red hues of cherry tomatoes meet leafy greens and parsley in a saucy covering for pan-cooked salmon. What’s less easy to see is the flavour from garlic and butter. With sautéed green beans, nary a carb is needed.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Green beans (or string peas)
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 140g Cherry tomatoes
- 14g Parsley
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Salmon
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
39 g
Saturated Fat
15 g
Sodium
660 mg
Total Carb
15 g
Sugars
6 g
Protein
31 g
Fibre
6 g
Preparation
Mise en place
- Roughly chop the parsley leaves and stems.
- Halve the tomatoes.
- Remove the stem ends of the green beans.
Cook the green beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Cook the shrimp & tomatoes
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a second large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp and tomatoes. Cook, 1 to 2 min. per side, until the shrimp* are opaque and cooked through and the tomatoes begin to soften.
Make the sauce
- To the pan of shrimp and tomatoes, add the remaining garlic and 3 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the butter has melted.
- Add the spinach and cook, stirring often, 2 to 3 min., until wilted.
- Add ½ the parsley and S&P; stir well.
Plate your dish
- Divide the green beans, shrimp, tomatoes and sauce between your plates.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
