Pan-Seared Salmon Sandwich
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pan-Seared Salmon Sandwich

Pan-Seared Salmon Sandwich

with Roasted Potatoes and Lemony Dip

Forget about fish Fridays! This revamped fish sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.

Tags:
Quick
Allergens:
Salmon
Sulphites
Egg
Mustard
Soy
Wheat
Milk

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tsp

Dill-Garlic Spice Blend

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

8 tbsp

Mayonnaise

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

350 g

Red Potato

90 mL

Dill Pickle, sliced

28 g

Spring Mix

2 unit(s)

Artisan Bun

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

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Salt*

2 tsp

Butter*

0.13 tsp

Pepper*

2 tbsp

Oil*

sideBannerName

Nutrition Values

Calories950 kcal
Fat58 g
Saturated Fat12 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber7 g
Protein36 g
Cholesterol115 mg
Sodium1220 mg
Trans Fat0.4 g
Potassium1450 mg
Calcium175 mg
Iron5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Zester
Small Bowl
Large Non-Stick Pan

Instructions

Prep and cook potatoes
1
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, strain pickles and pat dry with paper towels.
  • Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
  • Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Prep and fry fish
3
  • Pat salmon dry with paper towels. Season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp oil, then salmon. (NOTE: For 4 ppl, cook salmon in two batches, using 1 tbsp oil per batch.) Cook until salmon is opaque and cooked through, 3-4 min per side.**
  • Transfer to a plate.
Toast buns
4
  • Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
  • Arrange on an unlined baking sheet, cut-side up.
  • Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
5
  • Carefully, remove skin from salmon, if desired.
  • Dollop half the lemony sauce over buns.
  • Stack pickles, fish and spring mix on bottom buns. Close with top buns.
  • Divide fish sandwiches, potatoes and any remaining pickles between plates.
  • Serve remaining lemony sauce alongside for dipping.
6

If you've opted to get salmon, cook them in the same way the recipe instructs you to cook the tilapia, then increase the cook time to 3-5 min per side.** Carefully remove the skin, if desired before building sandwich.