with Garlicky Vegetables and Potatoes
This meal ticks all the boxes: hearty, fresh, satisfying. Roasted salmon gets a boost from an herby, creamy sauce, and the plate is rounded out with garlic butter potato medallions and crisp roasted broccoli. Ingredients: Yellow potato • Salmon fillet • Broccoli • 35% cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sugar snap peas • Lemon • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 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) • Dill • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Broccoli
227 g
Cream
113 mL
White Cooking Wine
2 tbsp
Dill
7 g
Yellow Potato
350 g
Garlic Spread
2 tbsp
Zesty Garlic Blend
7 g
Sugar Snap Peas
113 g
Cream Sauce Spice Blend
5 g
Lemon
1 unit(s)
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Butter
2 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Cut broccoli into bite-sized pieces.
- Trim peas.
- Finely chop dill.
- Zest, then juice lemon.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat salmon dry with paper towels.
- To another parchment-lined baking sheet, add salmon. Drizzle with 1 tsp (2 tsp) oil. Season with remaining Zesty Garlic Spice Blend, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add broccoli, peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add garlic spread and lemon zest. Cook for 1 min, until mixture is melted and coats veggies. Season with salt and pepper.
- Transfer to a medium bowl and cover to keep warm.
- Reduce heat to medium-low. Add 2 tbsp (4 tbsp) butter to the same pan, then swirl the pan to melt. Sprinkle in Cream Sauce Spice Blend. Cook for 30 sec-1 min, stirring constantly, until fragrant.
- Add half the wine (use all for 4 servings), cream and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened.
- Remove the pan from heat.
- Stir in half the dill and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
- Divide potatoes, salmon and veggies between plates. (TIP: If you like dill, sprinkle any remaining dill over potatoes!)
- Spoon creamy herb sauce over salmon.
810
kcal
Calories
54
g
Fat
25
g
Saturated Fat
51
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
17
g
Protein
125
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
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