Cranberry-Glazed Salmon
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Cranberry-Glazed Salmon

Cranberry-Glazed Salmon

with Garlic Mashed Potatoes and Snap Pea Salad

For a simple meal with a flair of sophistication, look no further! Succulent salmon is topped with a tart and savoury cranberry-mustard sauce served alongside creamy, garlicky mashed potatoes. A crisp snap pea and arugula-spinach salad with white wine-honey vinaigrette is the perfect finishing touch.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 unit(s)

Russet Potato

113 g

Sugar Snap Peas

56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix

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

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 mL


(Contains Milk)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)


1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp


0.19 tsp


2 tbsp


4 tbsp

Unsalted Butter*

0.13 tsp



Nutrition Values

Calories1070 kcal
Fat71 g
Saturated Fat29 g
Carbohydrate75 g
Sugar26 g
Dietary Fiber6 g
Protein37 g
Cholesterol190 mg
Sodium1170 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium250 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.


Potato Masher
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Large Bowl


Make mashed potatoes
  • Peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
  • Drain and return potatoes to the same pot, off heat.
  • Mash cream, half the garlic salt and 3 tbsp (6 tbsp) butter into potatoes until creamy. Season with pepper, to taste.
Roast snap peas
  • Meanwhile, trim snap peas.
  • Add snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the bottom of the oven until tender, 8-10 min.
  • Transfer snap peas to a plate, then cover to keep warm.
Roast salmon
  • Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
  • Arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
  • Roast in the middle of the oven until cooked through, 10-12 min.**
Make sauce
  • Meanwhile, heat a large non-stick pan over medium-low heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
  • Add cranberry spread, half the mustard, half the honey and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with remaining garlic salt and pepper.

Make salad
  • Add vinegar, remaining honey, remaining mustard, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
  • Add snap peas, arugula and spinach mix, half the feta and half the salad topping mix to the bowl. Toss to combine.
Finish and serve
  • Divide salmon, mashed potatoes and salad between plates.
  • Spoon cranberry-mustard sauce on salmon.
  • Sprinkle remaining salad topping mix and remaining feta over salad.
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