Lemon-Garlic Shrimp, Salmon, Corn and Peppers
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Lemon-Garlic Shrimp, Salmon, Corn and Peppers

Lemon-Garlic Shrimp, Salmon, Corn and Peppers

with Roasted Potatoes

This family-friendly feast will whisk you away on a trip to the Deep South. We've packed in all the flavours of a classic shrimp and salmon boil, including lemon, butter and garlic. Better yet, it all comes together on two baking sheets for easy clean-up!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

113 g

Corn Kernels

350 g

Yellow Potato

¾ tsp

Lemon-Pepper Seasoning

1 unit(s)

Garlic, cloves

1 unit(s)


½ unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

2 tbsp


(Contains Egg, Mustard)

¾ tsp

Garlic Salt

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

2 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber7 g
Protein52 g
Cholesterol285 mg
Sodium1600 mg
Trans Fat0.4 g
Potassium1950 mg
Calcium175 mg
Iron3.25 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.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.


Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Prep and cook salmon

Meanwhile, pat salmon dry with paper towels. Season salmon all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer to a plate, then cover to keep warm. If desired, carefully remove and discard salmon skin.

Make lemon dipper

Meanwhile, add lemon zest, 1/4 tsp (1/2 tsp) Lemon-Pepper Seasoning and mayo to a small bowl. Season with salt, then stir to combine.

Make garlic butter

Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat.Add garlic and 1/2 tbsp (1 tbsp) lemon juice, then stir to combine.

Finish and serve

Pour garlic butter over shrimp-veggie mixture on the baking sheet. Season with salt, to taste. Toss to combine.Divide potatoes and shrimp-veggie mixture between plates. Top with salmon.Serve lemon dipper on the side.Squeeze a lemon wedge over salmon, if desired.