Pan-Seared Salmon and Zesty Garlic Sauce
with Potato Coins and Citrus Salad
Simple salmon is brought to life with a zesty garlic sauce! Paired with a citrus salad and crunchy sunflower seeds, this is a perfect, bright plate for any meal.
Ingredients: Russet potato • Salmon fillets • Oranges • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sunflower seeds • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
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)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
56 g
Spring Mix
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
1 unit(s)
Orange
28 g
Sunflower Seeds
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and 1 1/2 tsp (3 tsp) Montreal Spice Blend, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut a piece off the top and bottom ends of orange.
- Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go.
- Place orange on its side and cut into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels.
- Season with salt and 1 tsp (2 tsp) Montreal Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon.
- Cook, flipping once, until opaque and cooked through, 3-5 min per side.**
- Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and orange rounds, then toss to combine.
- Divide citrus salad, salmon and potato coins between plates.
- Dollop zesty garlic sauce on salmon.
- Sprinkle sunflower seeds over salad.
If you've opted to get salmon, season it in the same way the recipe instructs you to season the tilapia. Cook salmon until golden-brown and cooked through, 3-5 min per side.**