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Lemon-Dill Roasted Salmon

Lemon-Dill Roasted Salmon

with Avocado 'Hollandaise' Sauce

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Nothing says treating mom like slow-roasted salmon, coated in fresh dill and zingy lemon zest. We've swapped out traditional Hollandaise with a luxurious avocado-lemon sauce for an elevated brunch feast!

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

g

Salmon Fillets, skin-on

tbsp

Guacamole

g

Dill

unit(s)

Lemon

g

Italian Seasoning

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

Not included in your delivery

1.06 tsp

Salt*

2 tbsp

Oil*

0.63 tsp

Pepper*

Nutrition Values

Calories50 kcal

Fat4 g

Saturated Fat0.5 g

Carbohydrate5 g

Sugar1 g

Dietary Fiber3 g

Protein1 g

Sodium110 mg

Potassium175 mg

Calcium30 mg

Iron1 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

•Zester

•Whisk

•Small Bowl

•Measuring Spoons

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Medium Bowl

Cooking Steps

Prep

1

Zest, then juice lemon.
Finely chop dill.
Stir together Italian Seasoning, half the dill, lemon zest, 1 tsp salt and 1 tbsp oil in a small bowl until combined.

Coat and roast salmon

2

Pat salmon dry with paper towels.
Place on a parchment-lined baking sheet, skin-side down.
Brush herb mixture over top of salmon.
Roast in the bottom of the oven until salmon is cooked through, 22-25 min.**

Make avocado hollandaise

3

Meanwhile, add guacamole, 1 tbsp oil, 1 tbsp lemon juice and 1 tbsp hot water to a medium bowl.
Season with salt and pepper, then whisk to combine.

Finish and serve

4

When ready to serve, transfer salmon to a serving platter.
Sprinkle remaining dill over top.
Serve avocado hollandaise on the side.

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