Salmon and Shrimp in Lemon-Caper Cream Sauce
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Salmon and Shrimp in Lemon-Caper Cream Sauce

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!

Allergens:
Salmon
Shrimp
Mustard
Milk
Sulphites

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
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g

Shrimp

(Contains Shrimp)

2 unit

Garlic, cloves

1.5 tsp

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

170 g

Green Beans

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*

¼ tsp

Sugar*

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Nutrition Values

Calories1020 kcal
Fat64 g
Saturated Fat27 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber7 g
Protein55 g
Cholesterol355 mg
Sodium1580 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

Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups
Parchment Paper
Strainer

Instructions

Roast potatoes
1

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.

Prep and make garlic butter
2

Meanwhile, trim, then halve green beans.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. 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.

Cook green beans
3

Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. 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 green beans are tender-crisp, 1 min. Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean.

Roast salmon and sauté shrimp
4

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 green beans 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.

Cook lemon-caper cream sauce
5

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. Simmer, stirring occasionally, until mixture reduces by half, 1-2 min. Add cream, Dijon and 1/4 tsp sugar (dbl for 4 ppl). Return to a 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.

Finish and serve
6

Add potatoes and remaining parsley to the bowl with garlic butter, then toss to coat. Divide potatoes, salmon and green beans between plates. Spoon shrimp and lemon-caper cream sauce over salmon. Squeeze a lemon wedge over top, if desired.

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