Premium Feast Apricot-Mustard Glazed Salmon
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Premium Feast Apricot-Mustard Glazed Salmon

Premium Feast Apricot-Mustard Glazed Salmon

with Thyme-Butter Potato Wedges and Peach-Cucumber Salad

Sweet and savoury apricot-mustard glazed salmon is the showstopper of this balanced feast. Paired with thyme-butter roasted potatoes and a refreshing salad of arugula-spinach mix, peaches, crisp cucumbers and do-it-yourself croutons, this meal is truly the definition of "summer vibes."

Family Friendly
Larger Meal

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

Preparation Time35 minutes
Cooking Time


serving amount

450 g

Salmon Fillets, skin-on

(Contains Salmon)

500 g

Red Potato

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

1 unit(s)


132 g

Mini Cucumber

113 g

Arugula and Spinach Mix

1 unit(s)


7 g


½ cup

Feta Cheese, crumbled

(Contains Milk)

4 tbsp

Apricot Spread

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1250 kcal
Fat64 g
Saturated Fat21 g
Carbohydrate107 g
Sugar39 g
Dietary Fiber11 g
Protein63 g
Cholesterol180 mg
Sodium1420 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small pot
Medium Bowl
Small Bowl
Paper Towel
Large Bowl


Roast potato wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper.Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Make apricot-mustard glaze and thyme butter

Meanwhile, strip thyme leaves from stems, then finely chop.Combine half the thyme, 3 tbsp (6 tbsp) apricot spread and 1 1/2 tbsp (3 tbsp) mustard in a medium bowl. (NOTE: This is your apricot-mustard glaze.)Reserve half the apricot-mustard glaze into a small bowl. Melt 2 tbsp (4 tbsp) butter in a small pot or microwavable bowl. Add remaining thyme. Season with half the garlic salt, then stir to combine. (NOTE: This is your thyme butter.)

Glaze and roast salmon

Pat salmon dry with paper towels, then season with salt and pepper.Add salmon to another parchment-lined baking sheet, skin-side down. Spread apricot-mustard glaze from the medium bowl over top.Roast in the middle of the oven until cooked through, 15-20 min.**

Prep salad and make dressing

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Halve, pit, then slice peach into 1/2-inch wedges.Whisk together remaining apricot spread, remaining mustard, 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste.

Make croutons

Cut ciabatta into 1-inch pieces. Toss with 1/2 tbsp (1 tbsp) oil on another parchment-lined baking sheet. Season with pepper and remaining garlic salt, then toss to coat. Toast in the bottom of the oven, stirring halfway through, until lightly golden, 5-6 min. (NOTE: For 4 ppl, toast in the bottom of the oven after potato wedges are done.)

Finish and serve

Add cucumbers, peaches and arugula and spinach mix to the large bowl with dressing, then toss to combine.Drizzle thyme butter over the baking sheet with potato wedges, then toss to coat.Divide salmon, potato wedges and salad between plates.Spoon reserved apricot-mustard glaze over salmon.Sprinkle croutons and feta over salad. Squeeze a lemon wedge over top, if desired.