Crusted Salmon and Bacon-Wrapped Asparagus
with Parmesan-Potato Mash and Roasted Mushrooms- Salmon
- Mustard
- Egg
- Milk
- Milk
- Sulphites
- Soy
- Fish
- Sesame
- Gluten
- Egg
- Wheat
- Crustaceans
- May contain traces of allergens
- Tree nuts
- Peanuts
Bold Montreal-spiced salmon, seared to perfection, served with crispy bacon-wrapped asparagus and creamy Parmesan mashed potatoes. Finished with zesty horeradish cream sauce for the perfect balance of heat, richness and steakhouse-style indulgence. Ingredients: Russet potato • Salmon fillet • Asparagus • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic • Chives.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
3 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Lemon
100 g
Bacon Strips
227 g
Asparagus
7 g
Chives
2 unit(s)
Sour Cream
(Contains: Milk May be present: Milk)
10 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Russet Potato
200 g
Mixed Mushrooms
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- 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. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Mince or grate garlic.
- Zest, then juice half the lemon (whole for 4 servings). Cut any remaining lemon into wedges.
- Trim and discard bottom 1 inch from asparagus.
- Divide asparagus into 4 (8) bundles. Carefully wrap 1 bacon strip around each bundle.
- Transfer bacon-wrapped asparagus to a foil-lined baking sheet. Season with pepper.
- Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**
- Cut cremini mushrooms into 1-inch pieces. Tear oyster mushrooms.
- To a medium bowl, add cremini and oyster mushrooms. Add 1 tbsp (2 tbsp) oil and half the garlic. Season with salt and toss to coat.
- Transfer mushrooms to a parchment-lined baking sheet.
- Roast in the top of the oven for 5-7 min, tossing halfway through, until tender.
- Pat salmon dry with paper towels. Season with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon, skin-side down. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Transfer salmon to plate.
- Drain and return potatoes to the same pot, off heat. Mash Parmesan, creamy horseradish sauce, half the sour cream, remaining garlic and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Using a pair of scissors or kitchen shears, snip half the chives into pot. Season with salt and pepper. Stir to combine.
- In another medium bowl, combine remaining sour cream, wholegrain mustard, lemon zest, lemon juice, salt and pepper. Stir well to combine.
- Divide mash, mushrooms, bacon-wrapped asparagus and salmon between plates.
- Snip remaining chives over salmon.
- Serve sauce alongside for dipping.
- Squeeze a lemon wedge over top of salmon, if you like.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, especially the crusted salmon and creamy potatoes, though some found the Montreal seasoning too salty or strong.
- Ease of prep: Bacon-wrapped asparagus can be tricky to crisp within the given cooking time; consider adjusting for crispier bacon.
- Suggestions: Consider reducing salt in the recipe, particularly for the salmon. Try sautéing the mushrooms in butter for enhanced flavor.
- Portions: Some found the salmon portion to be on the smaller side.
