Mustard-Crust Salmon with a Medley of Vegetables and Basil Butter

Pan-fried mustard-crusted salmon served over a creamy vegetable medley of tomatoes, peas, and avocado, topped with fresh basil butter.

Seafood Main Course Salmon High Protein

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

41.2g

per serving

41.2 g total

Fat

96.5g

per serving

96.5 g total

Protein

38.6g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

Dairy

Butter

melted

tbsp

Double Cream

Butter

Fruits

0.5

piece

Avocado

peeled and chopped

squeeze

Lemon Juice

GrainsCereals

Breadcrumbs

fresh

NutsSeeds

tbsp

Chives

fresh, chopped

tbsp

Parsley

fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

handful

Basil Leaves

fresh, chopped

OilsFats

Olive Oil

dash for frying

Olive Oil

dash for vegetables

Seafood

125

Salmon Fillet

Vegetables

0.25

piece

Onion

sliced

Cherry Tomatoes

canned

Peas

frozen, blanched

Method

Mix breadcrumbs, herbs, 15g melted butter, salt, and pepper in a bowl.

Coat the salmon in Dijon mustard and press into the breadcrumb mixture.

Heat oil in a frying pan and cook salmon for 3 minutes per side until golden.

Sauté sliced onions in a saucepan with oil until softened.

Stir in tomatoes and cook for 2 minutes.

Add peas, avocado, and cream, then heat through for 1 minute.

Melt 25g butter in a small pan, then stir in basil and lemon juice.

Plate the vegetables, top with salmon, and drizzle with basil butter.