We know you don't want to spend the whole night in the kitchen! That's why this easy salmon and shrimp feast will have dinner on the table in no time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Old Bay Seasoning(ContainsMustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat the oven to 425°F and wash and dry all produce.In Step 3, starting the shrimp first creates the perfect flow to cook this recipe to perfection! Waiting to add the salmon in Step 4, allows the salmon to not over cook and dry out. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil and 1/2 tbsp Old Bay seasoning (dbl both for 4 ppl) on a parchment-lined baking sheet. Arrange in a single layer. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, heat a large non-stick pan over medium-high heat. When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer coconut to a shallow dish. Add a drizzle of oil, then panko, to the same pan. Toast, stirring often, until golden, 1-2 min. Transfer to the same shallow dish.
Stir together half the mustard, half the remaining Old Bay seasoning and 1 tbsp mayo (dbl for 4 ppl) in a medium bowl. Drain, then pat shrimp dry with paper towels. Add shrimp to mustard mixture and toss to coat. Working with one shrimp at a time, press into coconut mixture to coat completely.Add shrimp on one side of another parchment-lined baking sheet. Roast in top of oven, until no pink remains, 13-15 min.**
While shrimp starts to cook, pat salmon dry with paper towels, then sprinkle over remaining Old Bay seasoning and drizzle over 1/2 tbsp oil (dbl for 4 ppl). Add salmon to the other side of the same baking sheet, and continue roasting, in top of oven, until cooked through, 10-12 min.***
While salmon cooks, cut broccoli into bite-sized pieces. Heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then broccoli. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-6 min. Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic.
Combine lemon zest, half the parsley, remaining mayo, remaining mustard, 1/4 tsp garlic, 1 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4 ppl) in a small bowl. Divide the salmon, coconut shrimp, potatoes and broccoli between plates. Sprinkle over remaining parsley. Serve with lemon-parsley mayo, for dipping and squeeze over a lemon wedge, if desired.