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Roasted Salmon and Creamy Dill-Horseradish Sauce
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Roasted Salmon and Creamy Dill-Horseradish Sauce

Roasted Salmon and Creamy Dill-Horseradish Sauce

with Wild Rice and Garlicky Broccoli

Roasted salmon, kissed with lemon and dill with broccoli and wild rice all form the perfect dinner, but the creamy horseradish sauce takes dinner to new heights!

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 Time30 minutes


serving amount

450 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

1 cup

Wild Rice Medley

1 unit(s)

Vegetable Broth Concentrate

227 g

Broccoli, florets

7 g


2 unit(s)

Garlic, cloves

6 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard)

1 unit(s)


56 g

Green Peas

1 g

Red Onion

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


¾ tsp



Nutrition Values

Calories1200 kcal
Fat60 g
Saturated Fat23 g
Carbohydrate107 g
Sugar11 g
Dietary Fiber8 g
Protein62 g
Cholesterol219 mg
Sodium1660 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl),Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add half the garlic. Cook, stirring constantly, until fragrant, 30 sec.

Cook rice

Add broth concentrate, peas, wild rice medley, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Prep and cook salmon

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet.Spread 1/2 tbsp (1 tbsp) creamy horseradish sauce over top of salmon. Roast salmon in the middle of the oven cooked through, 22-25 min.**

Cook broccoli

Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add broccoli, sliced onions and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter coats broccoli, 1 min. Season with salt and pepper, to taste.

Make sauce

Meanwhile, finely chop 2 tsp (4 tsp) dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.Add chopped dill, remaining creamy horseradish sauce, sour cream and 2 tsp (4 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Finish and serve

Fluff rice with a fork. Stir in lemon zest. Divide salmon, wild rice pilaf and broccoli between plates. Serve creamy dill horseradish sauce on the side.Squeeze a lemon wedge over top, if desired.