Honey-Dijon Salmon with Roasted Potatoes, Peppers and Dill Sour Cream
includes a recyclable aluminum tray- Salmon
- Sulphites
- Milk
- Mustard
- Egg
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Salmon fillets • Yellow potato • Sweet bell pepper • Red onion • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sour cream (milk) (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) • Honey • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill • Garlic • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Aluminum trays.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
7 g
Dill
1 unit(s)
Lemon
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Honey
1 unit(s)
Sweet Bell Pepper
200 g
Yellow Potato
1 unit(s)
Aluminum trays
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch cubes.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To the aluminum tray, add potatoes, peppers, half the garlic, onions and 1 1/2 tbsp oil. (NOTE: For 4 servings, use 2 aluminum trays, with 1 1/2 tbsp oil per tray.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
- Roast in the middle of the oven for 14-16 min, tossing halfway through.
- Meanwhile, roughly chop dill.
- To a small bowl, add mayo, sour cream, half the dill, remaining garlic, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper. (NOTE: This is your dill sour cream!)
- To a small bowl, add honey, remaining Dill-Garlic Spice Blend, Dijon and 1/2 tbsp (1 tbsp) oil. Stir to combine. Season with salt and pepper. (NOTE: This is your honey Dijon glaze!)
- Pat salmon dry with paper towels. Brush honey Dijon glaze over flesh sides. Season with salt and pepper.
- When veggies have roasted for 14-16 min, remove the aluminum tray from the oven and place salmon over top skin-side up.
- Return to the oven for another 12-14 min, until potatoes are tender and salmon is cooked through.**
- Divide veggies and salmon between plates.
- Sprinkle remaining dill over veggies.
- Spoon dill sour cream over salmon.
- Squeeze a lemon wedge over top.
