Salmon and Shrimp in Lemon-Caper Cream Sauce
with Roasted Potatoes and Arugula Walnut Salad
This creamy caper-Dijon sauce adds a luxurious touch to salmon and shrimp. Roasted potatoes tossed in garlic-butter are perfect for sopping up all that saucy goodness!
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)
2 unit
Garlic, cloves
1.5 tsp
Dijon Mustard
(Contains Mustard)
113 mL
Cream
(Contains Milk)
30 g
Capers
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 unit
Lemon
7 g
Parsley
56 g
Arugula and Spinach Mix
350 g
Yellow Potato
28 g
Walnuts, chopped
(Contains Walnuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.When done, transfer potatoes to the large bowl with garlic butter (in step 3), then toss to coat.
Meanwhile, peel, then mince or grate garlic. Drain, then rinse capers. Pat dry with paper towels.Juice lemon.Finely chop parsley. Add 2 tsp lemon juice, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Heat a large non-stick pan over medium heat. Pat salmon dry with paper towels. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
When the pan is hot, add walnuts to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a small bowl.Reheat the pan over medium.Add 1 tbsp butter (dbl for 4 ppl), then half the garlic. Swirl the pan until fragrant and butter melts, 30 sec.Transfer garlic butter to another large bowl, then add half the parsley. Set aside.
Arrange salmon on a parchment-lined baking sheet, skin-side down. Season with salt and pepper, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top.Roast in the top of the oven until cooked through, 8-10 min.Meanwhile, return the same pan (from step 3) to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Season with salt and pepper. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min. Transfer shrimp to a plate.
Reheat the same pan over medium.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add capers and remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cooking wine and 1 tsp lemon juice (dbl for 4 ppl). Simmer, stirring occasionally, until mixture reduces by half, 1-2 min. Add cream, Dijon and 1/4 tsp sugar (dbl for 4 ppl). Return to a simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. Add shrimp and remaining parsley to the pan. Cook, stirring occasionally, until shrimp are warmed through, 30 sec. Season with salt and pepper, to taste.
Add arugula and spinach mix to the bowl with dressing, then toss to combine.Divide potatoes, salmon and salad between plates. Spoon shrimp and lemon-caper cream sauce over salmon. Sprinkle walnuts over salad.
