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Broiled Dill-Garlic Salmon

Broiled Dill-Garlic Salmon

with Creamy Potatoes, Leeks and Spinach
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1090 kcal
Protein
: 
63g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Sulphites
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Milk
  • Crustaceans
  • Mustard
  • Sesame
  • Sulphites
  • Wheat
  • Egg
  • Soy
  • May contain traces of allergens
  • Gluten
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

250 g

Diced Potatoes

(Contains: Sulphites May be present: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)

113 g

Baby Spinach

113 g

Leek, sliced

½ tbsp

Dijon Mustard

(Contains: Mustard May be present: Fish, Milk, Crustaceans, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)

113 mL

Cream

(Contains: Milk)

1 unit(s)

Lemon

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Tree nuts, Milk, Mustard, Sesame, Wheat, Soy, Peanuts)

1 unit(s)

Vegetable Broth Concentrate

(May be present: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)

56 g

Green Peas

7 g

Dill

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

⅓ tsp

Salt*

0.13 tsp

Pepper*

Calories1090 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber10 g
Protein63 g
Cholesterol250 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium2900 mg
Calcium300 mg
Iron7.5 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.
•Zester
•Small Bowl
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Aluminum Foil

Cooking Steps

1
  • Before starting, preheat the broiler to high.
    Wash and dry all produce.
  • Zest, then juice half the lemon. Cut any remaining lemon into wedges.
  • Roughly chop dill.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • To a small bowl, add cream, Dijon, vegetable broth concentrate and 1/4 cup (1/2 cup) water. Whisk to combine.
  • Pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
Cook leeks
2
  • In a large non-stick pan, 1 tbsp (2 tbsp) butter over medium-high. When hot, add leeks and remaining Dill-Garlic Spice Blend. Cook for 3-4 min, stirring often, until golden and tender.
  • Add white wine. Cook for 1-2 min, until slightly reduced.
Cook salmon
3
  • Meanwhile, to a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
  • Remove and discard skin, if you like. 
4
  • To the pan with leeks, add potatoes, peas and cream-Dijon mixture (from step 1). Bring to a boil, then reduce heat to medium-low. Cook for 4-5 min, stirring often, until slightly thickened. Season with salt and pepper.
5
  • To the pan with potatoes and leeks, add spinach, lemon zest and lemon juice. Cook for 1 min, until spinach is wilted. Season with salt and pepper. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
  • Remove from heat and stir in half the dill.
6
  • Divide potato-leek mixture between bowls.
  • Place salmon on top.
  • Sprinkle with remaining dill and squeeze a lemon wedge over top.

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