Jumbo Salmon and Shrimp in Lemon-Caper Cream Sauce
with Roasted Potatoes and Arugula-Walnut Salad
The creamy caper-Dijon sauce in this meal adds a luxurious touch to salmon and shrimp. Roasted potatoes tossed in garlic butter are perfect for sopping up all that saucy goodness!
Ingredients: Jumbo salmon fillet • Yellow potato • Shrimp • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Lemon • Arugula and spinach mix (arugula, spinach) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Walnuts • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Parsley • Garlic.
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
500 g
Jumbo Salmon Fillet
(Contains Salmon)
285 g
Shrimp
(Contains Shrimp)
2 unit(s)
Garlic, cloves
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
113 mL
Cream
(Contains Milk)
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Lemon
7 g
Parsley
56 g
Arugula and Spinach Mix
350 g
Yellow Potato
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
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
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden, 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.
- Pat salmon dry with paper towels.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan.
- Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
- To a small bowl, transfer toasted walnuts.
- 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.
- To another large bowl, transfer garlic butter, then add half the parsley. Set aside until potatoes are finished roasting.
- On a parchment-lined baking sheet, arrange salmon, skin-sides 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, 16-20 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 the bowl with dressing (from step 2), add arugula and spinach mix , 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.
If you've opted for jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase roast time to 16-20 min.
