Bacon-Wrapped Salmon with Tarragon Cream

Name: Bacon-Wrapped Salmon with Tarragon Cream and Roasted Lemon-Pepper Potatoes
Total time: 35m
Yield: 2
Ingredients: 250 g Salmon Fillets, skin-on; 100 g Bacon Strips; 1 tbsp Lemon-Pepper Seasoning; 400 g Red Potato; 4 tbsp Mayonnaise; 1 unit(s) Sour Cream; 7 g Tarragon; ½ tbsp Dijon Mustard; 1 unit(s) Lemon; 227 g Sugar Snap Peas; 2 unit(s) Garlic, cloves; ¼ tsp Salt*; 1 tbsp Oil*; 1 tbsp Unsalted Butter*; 0.13 tsp Pepper*

and Roasted Lemon-Pepper Potatoes

4.0(6)

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Calories

1020 kcal

Protein

39g protein

Difficulty

Medium

New

Allergens:

Salmon
Egg
Mustard
Milk
Triticale
Mustard
Wheat
Sesame
Soy
Peanuts
Sulphites
Milk
Tree nuts
May contain traces of allergens
Crustaceans
Fish
Gluten
Egg

This luxurious salmon dinner is made even better by the bold flavours of tarragon cream. Add in the sides of lemon-pepper potatoes roasted with bacon fat and garlicky sugar snap peas and you're looking at a can't-miss meal. Ingredients: Red potato • Salmon fillets • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Tarragon • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

100 g

Bacon Strips

1 tbsp

Lemon-Pepper Seasoning

(Contains: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts, May contain traces of allergens)

400 g

Red Potato

4 tbsp

Mayonnaise

(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Sour Cream

(Contains: Milk)

7 g

Tarragon

½ tbsp

Dijon Mustard

(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)

1 unit(s)

Lemon

227 g

Sugar Snap Peas

2 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Pepper*

Nutrition Values

Calories1020 kcal

Fat76 g

Saturated Fat20 g

Carbohydrate48 g

Sugar10 g

Dietary Fiber7 g

Protein39 g

Cholesterol165 mg

Sodium1220 mg

Trans Fat0.5 g

Potassium1800 mg

Calcium175 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Quarter potatoes. Cut any larger potatoes into 1-inch pieces.
Add potatoes, Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-25 min.

Meanwhile, trim sugar snap peas.
Peel, then mince or grate garlic.
Juice half the lemon, then cut remaining lemon into wedges.
Strip tarragon leaves from stems, then finely chop.
Pat bacon and salmon dry with paper towels. Season salmon with salt and pepper.
Securely wrap 2 bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2 inch helps keep bacon in place!)

Meanwhile, heat a large non-stick pan over medium-high heat.
Carefully add bacon-wrapped salmon to the hot, dry pan. Sear until bacon is golden-brown, 3-4 min per side.
After potatoes have roasted for 13-15 min, move them to one side of the baking sheet, then arrange salmon on the other side. (NOTE: For 4 ppl, use another parchment-lined baking sheet.)
Drizzle bacon fat from the pan over potatoes. Roast salmon and potatoes in the middle of the oven until salmon is cooked through and potatoes are tender, 8-10 min.** (NOTE: For 4 ppl, roast salmon in the top of the oven.)

Meanwhile, heat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add sugar snap peas. Cover and cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
Add half the garlic. Cook, stirring often, until fragrant, 30 sec.

Meanwhile, add mayo, sour cream, tarragon, Dijon, remaining garlic and 1 tsp (2 tsp) lemon juice to a small bowl. (NOTE: Use as much or as little garlic as you'd like!) Season with salt, then stir to combine.