Creamy Pesto Salmon and Shrimp
with Wild Rice Pilaf
Get ready for a seafood dinner that's sure to please! Succulent salmon and shrimp are topped with a velvety pesto cream sauce and served with wild rice pilaf. You'll love this combo of herby, earthy and fresh flavours.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
285 g
Shrimp
(Contains Shrimp)
½ cup
Wild Rice Medley
160 g
Sweet Bell Pepper
170 g
Green Beans
50 g
Shallot
1 unit
Lemon
28 g
Walnuts, chopped
(Contains Walnuts)
¼ cup
Basil Pesto
(Contains Milk)
56 mL
Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add vegetable stock powder, wild rice medley and 1 cup water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/4-inch slices.Trim green beans.Peel, then cut shallot into 1/4-inch pieces.Zest, then juice half the lemon. Cut remaining lemon into wedges.Pat salmon dry with paper towels, then season with salt and pepper.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and green beans. Season with salt and pepper, then toss to combine. Cook, stirring occasionally, until tender-crisp, 3-5 min.Remove from heat. Transfer veggies to a medium bowl. Add half the lemon zest and 1/2 tbsp pesto (dbl for 4 ppl) to veggies, then toss to coat. (NOTE: Remaining pesto will be used in step 5.)Cover to keep warm.
While veggies cook, arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl).Broil salmon in the top of the oven until cooked through, 7-9 min.Meanwhile, toss shrimp with 1/2 tbsp oil (dbl for 4 ppl) on an unlined baking sheet. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.
Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until fragrant, 1-2 min. Add cream, cream cheese and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is smooth and warmed through, 1-2 min. Remove from heat. Stir in remaining pesto. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in remaining lemon zest, 1 tbsp butter and 1 tsp lemon juice (dbl both for 4 ppl).Divide wild rice pilaf, veggies, salmon and shrimp between plates.Spoon sauce over salmon and shrimp.Sprinkle walnuts over veggies.Squeeze a lemon wedge over top, if desired.
