Salmon and Shrimp in Lemon-Caper Cream Sauce
with Garlicky Roasted Potatoes
This creamy caper-Dijon sauce adds a luxurious touch to salmon and shrimp. Roasted potatoes tossed in garlic-butter are perfect for sopping up all that saucy goodness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
285 g
Shrimp
(Contains Shrimp)
2 unit
Garlic, cloves
1 tbsp
Dijon Mustard
(Contains Mustard)
113 mL
Cream
(Contains Milk)
30 g
Capers
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 unit
Lemon
7 g
Parsley
113 g
Sugar Snap Peas
420 g
Yellow Potato
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking 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, 24-26 min.
Meanwhile, peel, then mince or grate garlic. Drain, then rinse capers. Pat dry with paper towels. Juice half the lemon, then cut remaining lemon into wedges. Finely chop parsley. Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Transfer garlic butter to a large bowl.
Return the same pan to medium-high. Add snap peas and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1/2 tbsp butter (dbl for 4 ppl) and half the remaining garlic. Season with salt and pepper, to taste. Cook, stirring often, until garlic is fragrant and snap peas are tender-crisp, 30 sec-1 min. Transfer snap peas to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, pat salmon dry with paper towels. Arrange salmon on a parchment-lined baking sheet, skin-side down. Season with salt and pepper. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over salmon. Roast in the top of the oven until cooked through, 8-10 min.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season shrimp with salt and pepper. When snap peas are done, return the pan to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Transfer shrimp to a plate. Carefully wipe the pan clean.
Return the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add capers and remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cooking wine and lemon juice. Bring to a simmer. Simmer, stirring occasionally, until mixture reduces by half, 1-2 min. Add cream, Dijon and 1/8 tsp sugar (dbl for 4 ppl). Return to a simmer. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste. Add shrimp and half the parsley to the pan. Cook, stirring occasionally, until shrimp are warmed through, 1 min.
Add potatoes and remaining parsley to the large bowl with garlic butter, then toss to coat. Divide potatoes, salmon and snap peas between plates. Spoon shrimp and lemon-caper cream sauce over salmon. Squeeze a lemon wedge over top, if desired.
