Salmon and Shrimp in Lemon-Caper Cream Sauce
with Roasted Potatoes and Arugula-Walnut Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
56 g
Arugula and Spinach Mix
350 g
Yellow Potato
28 g
Walnuts, chopped
(Contains: Walnuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
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 (2 tbsp) oil 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.When done, transfer potatoes to the large bowl with garlic butter (in step 3), then toss to coat.
Meanwhile, peel, then mince or grate garlic. Drain, then rinse capers. Pat dry with paper towels.Juice lemon.Finely chop parsley. Add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Heat a large non-stick pan over medium heat. Pat salmon dry with paper towels. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
When hot, add walnuts to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer toasted walnuts to a small bowl.Reheat the pan over medium.Add 1 tbsp (2 tbsp) butter, then half the garlic. Swirl the pan until fragrant and butter melts, 30 sec.Transfer garlic butter to another large bowl, then add half the parsley. Set aside.
Arrange salmon on a parchment-lined baking sheet, skin-side down. Season with salt and pepper, then drizzle 1/2 tbsp (1 tbsp) oil over top.Roast in the top of the oven until cooked through, 8-10 min.**Meanwhile, return the same pan to medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Season with salt and pepper. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.** Transfer to a plate.
Reheat the same pan over medium.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add capers and remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cooking wine and 1 tsp (2 tsp) lemon juice. Simmer, stirring occasionally, until mixture reduces by half, 1-2 min. Add cream, Dijon and 1/4 tsp (1/2 tsp) sugar. Return to a simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. Add shrimp and remaining parsley to the pan. Cook, stirring occasionally, until shrimp are warmed through, 30 sec. Season with salt and pepper, to taste.
Add arugula and spinach mix to the bowl with dressing, then toss to combine.Divide potatoes, salmon and salad between plates. Spoon shrimp and lemon-caper cream sauce over salmon. Sprinkle toasted walnuts over salad.
