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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(s)
Garlic, cloves
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
113 mL
Cream
(Contains Milk)
30 g
Capers
(May contain Sulphites, Tree nuts, Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
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
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil 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 (NOTE: You'll make this in step 3). 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 (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, 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 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 toasted walnuts to a small bowl.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, 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 until potatoes are finished roasting.
- Arrange salmon on a parchment-lined baking sheet, skin-side down.
- Season with salt and pepper, then drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the top of the oven until cooked through, 8-10 min.**
- Meanwhile, reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Season with salt and pepper.
- Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add capers and remaining garlic.
- Cook, stirring often, until fragrant, 30 sec.
- Add cooking wine and 1 tsp (2 tsp) lemon juice. Simmer, stirring occasionally, until mixture reduces by half, 1-2 min.
- Add cream, Dijon and 1/4 tsp (1/2 tsp) sugar. 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 (from step 2), then toss to combine.
- Divide potatoes, salmon and salad between plates.
- Spoon shrimp and lemon-caper cream sauce over salmon.
- Sprinkle toasted walnuts over salad.
