Cajun-Spiced Salmon Bake

Name: Cajun-Spiced Salmon Bake with Creole-Style Remoulade
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; 4 g Garlic Salt; 7 g Cajun Spice Blend; 56 g Spring Mix; 113 g Baby Tomatoes; 4 tbsp Mayonnaise; 28 g Seed Blend; 2 tbsp Hot Sauce; 90 mL Dill Pickle, sliced; 7 g Tarragon; 1 tbsp White Wine Vinegar; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Creole-Style Remoulade

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This tender cajun-spiced salmon comes with a crisp, fresh salad and a creamy tarragon-scented remoulade sauce. This restaurant-inspired meal will make you feel like it's date night, any night of the week.

Tags:

Optional Spice

•Quick

Allergens:

Salmon

•Sulphites

•Egg

•Mustard

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.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

4 g

Garlic Salt

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

7 g

Cajun Spice Blend

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

56 g

Spring Mix

113 g

Baby Tomatoes

4 tbsp

Mayonnaise

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

28 g

Seed Blend

(May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

2 tbsp

Hot Sauce

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

90 mL

Dill Pickle, sliced

7 g

Tarragon

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories710 kcal

Fat59 g

Saturated Fat9 g

Carbohydrate16 g

Sugar9 g

Dietary Fiber4 g

Protein31 g

Cholesterol105 mg

Sodium2010 mg

Trans Fat0.1 g

Potassium800 mg

Calcium75 mg

Iron2 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

•Paper Towel

•Large Non-Stick Pan

•Large Bowl

•Whisk

•Small Bowl

Cooking Steps

Halve baby tomatoes.
Drain, then mince pickles, discarding juice.
Strip tarragon leaves from stems, then finely chop.

Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) of the garlic salt, pepper and half the Cajun Spice Blend.
To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
Remove and discard skin, if you like.

Meanwhile, to a dry, large non-stick pan, add seed blend over medium heat. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on the seeds so they don’t burn!)
Transfer seeds to a plate.

In a small bowl, combine mayo, remaining Cajun Spice Blend, hot sauce, tarragon and pickles.
In a large bowl, whisk together vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar.
To the large bowl, add spring mix and tomatoes. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.