Mother's Day Salmon Special
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Mother's Day Salmon Special

with Dill-Caper Potatoes and Heirloom Carrot Salad

Spring flavours are getting cozy! Buttery dill potatoes are paired with honey and mustard-glazed salmon. Roasted heirloom carrots are the perfect salad topper for a savoury, sweet pop!

Allergens:
Salmon
•Walnuts
•Mustard
•Sulphites
•Milk

The quantities provided above are averages only.

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

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

7 g

Dill

30 g

Capers

(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

3 unit(s)

Rainbow Heirloom Carrots

113 g

Baby Heirloom Tomatoes

56 g

Arugula and Spinach Mix

28 g

Walnuts, chopped

(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

350 g

Yellow Potato

2 unit(s)

Honey

1 tbsp

Whole Grain Mustard

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

4 g

Dill-Garlic Spice Blend

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

1 tbsp

White Wine Vinegar

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

Not included in your delivery

2.5 tbsp

Oil*

1 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat50 g
Saturated Fat11 g
Carbohydrate39 g
Sugar16 g
Dietary Fiber6 g
Protein34 g
Cholesterol95 mg
Sodium800 mg
Trans Fat0.5 g
Potassium1600 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.

Utensils

•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Peeler
•Large Non-Stick Pan
•Small Bowl
•Large Bowl
•Whisk

Cooking Steps

1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into quarters.
  • 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.
2
  • Peel, then halve carrots lengthwise. Cut into 1/2 inch matchsticks.
  • To an unlined baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender.
3
  • In a small bowl, combine mustard and half the honey. 
  • Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook for 4-5 min, until skin is crispy.
  • Flip and cook for 3-4 min, until salmon is cooked through.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)
  • Remove the pan from heat, then spread honey-mustard mixture over the flesh sides of salmon.
4
  • Meanwhile, rinse, drain then roughly chop capers. 
  • Roughly chop dill. 
  • Halve tomatoes.
  • To the pot with drained potatoes, add capers, half the dill and 1 tbsp (2 tbsp) butter.
  • Gently toss for 1-2 min, to melt butter and coat potatoes. Season with salt and pepper.
5
  • To a large bowl, add 1 tbsp (2 tbsp) oil, vinegar and remaining honey. Season with salt and pepper. Whisk to combine.
  • To the bowl with dressing, add roasted carrots, walnuts, tomatoes and arugula and spinach mix. Toss to combine.
6
  • Divide salmon, potatoes and salad between plates.
  • Sprinkle remaining dill over top.
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