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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 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!

Allergens:
Salmon/Saumon
Shrimp/Crevettes
Mustard
Milk
Sulphites
Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

285 g

Shrimp

(Contains Shrimp/Crevettes)

2 unit(s)

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(s)

Lemon

7 g

Parsley

56 g

Arugula and Spinach Mix

350 g

Yellow Potato

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories1110 kcal
Fat79 g
Saturated Fat28 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber6 g
Protein54 g
Cholesterol365 mg
Sodium1590 mg
Trans Fat1 g
Potassium1900 mg
Calcium300 mg
Iron3.75 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
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Large Bowl
Paper Towel
Strainer
Whisk
Parchment Paper
Measuring Cups

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 (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 (NOTE: You'll make this in step 3), then toss to coat.

Prep and make dressing
2

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.

Toast walnuts and make garlic butter
3

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 same 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 until potatoes are finished roasting.

Roast salmon and cook shrimp
4

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, reheat the same pan over 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.

Cook lemon-caper cream sauce
5

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.

Finish and serve
6

Add arugula and spinach mix to the bowl with dressing (from step 2), 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.