Salmon and Shrimp in Lemon-Caper Cream Sauce
with Garlicky Roasted Potatoes- Salmon
- Shrimp
- Mustard
- Milk
- Sulphites
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!
Ingredients
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*
Nutrition facts
Utensils
Cooking Steps
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, 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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon-caper cream sauce is the star of this dish, drawing consistent praise for its bold, well-balanced flavour alongside the salmon and shrimp.
- Ease of prep: This recipe has more steps than most, and several reviewers found timing everything to finish warm at the same time to be the biggest challenge.
- Suggestions: Complete all chopping, juicing, and measuring before you start cooking to help keep things on track; some reviewers also suggest reducing the Dijon by half if you prefer a less mustardy sauce. Double-rinsing the capers can help reduce saltiness in the finished sauce, and letting the sauce simmer a little longer will help it thicken to your liking.
- Leftovers: Portions are generous and the dish reheats well, with several reviewers noting it kept nicely the next day.
- Timing: Using an extra pan to cook components in parallel, rather than sequentially, helps keep everything warm and cuts down on overall cooking time.
