Pan-Seared Salmon with Dijon and Dill Sauce

Informations supplémentaires

30 min. | 504 kcal | easy | Even better the next day | Printable version

1. Setup Zest the lemon. Chop the dill. Thinly slice the cucumber and cabbage.

2. Cook the orzo Bring a pot of salted water to a boil. Cook the orzo 6-8 minutes until tender. Drain then mix with a drizzle of oil, salt and pepper to taste.

3. Cook the salmon Heat a drizzle of oil in a pan over medium heat. Pat the salmon dry and season with salt and pepper. Cook the salmon 3-4 minutes per side or until cooked to your liking.

4. Mix the salad Meanwhile, mix the cabbage with the cucumber, crumbled feta, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.

5. Make the sauce Whisk the Dijon mustard with 1/4 ^2P | 1/3 ^3P cup of oil, the dill, zest and juice of half a lemon. Add salt and pepper to taste.

6. Plate your dish Serve the salmon with the mustard dill sauce, the orzo and the coleslaw. Bon appétit!

2unitSalmon Fillets

1unitDill

1unitLemon

40gFeta Cheese

15mlDijon Mustard

100gSliced green cabbage

180mlOrzo

1unitLebanese Cucumber(s)

What you need pan, spatula, bowl, whisk, pot, strainer

504 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 37g

12%

fat 23g

35%

cholesterol 91mg

30%

fiber 3g

12%

protein 36g

saturated 8g

40%

sodium 417mg

17%

sugar 5g

trans 0g