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Prosciutto-Wrapped Salmon

Prosciutto-Wrapped Salmon

with Dill Mashed Potatoes and Clementine Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
670 kcal
Protein
: 
43g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Sulphites
  • Mustard
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • May contain traces of allergens
  • Crustaceans
  • Sulphites
  • Egg
  • Gluten
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

50 g

Prosciutto

2 unit(s)

Russet Potato

2 unit(s)

Clementine

1 unit(s)

Mini Cucumber

56 g

Spring Mix

7 g

Dill

7 g

Zesty Garlic Blend

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

1 tbsp

Whole Grain Mustard

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

1 tbsp

White Wine Vinegar

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

28 g

Seed Blend

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

Calories670 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate65 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol100 mg
Sodium860 mg
Potassium1900 mg
Calcium150 mg
Iron4 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
•Pot
•Colander
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Whisk

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Strip dill leaves from stems, then roughly chop.
  • Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
  • To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
  • Drain and return potatoes to the same pot, off heat.
  • Roughly mash dill, half the mustard, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. Season with salt and pepper.
2
  • Meanwhile, cut cucumber into 1/2-inch moons.
  • Peel clementine, then separate into segments.
  • Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
3
  • Pat salmon dry with paper towels, then season with Zesty Garlic Blend.
  • Wrap proscuitto strips around each salmon. (TIP: Overlapping strips by 1 inch helps keep proscuitto on salmon!)
4
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through and proscuitto crisps up.**
  • Remove from heat.
  • Transfer to a plate.
  • Carefully wipe the pan clean.

    TESTER: Is the time range correct here?
5
  • In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add spring mix, cucumbers and clementines. Toss to coat.
  • Reheat the same pan over medium.
  • When hot, add seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.

    TESTER: Is medium ok here? Is pan still very hot from salmon?
6
  • Divide salmon, mash and salad between plates.
  • Sprinkle seed blend over salad.

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