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!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

2 piece

Garlic, cloves

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

113 mL


(Contains Milk)

30 g


(May contain Sulphites, Tree nuts, Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 piece


7 g


56 g

Arugula and Spinach Mix

350 g

Yellow Potato

28 g

Walnuts, chopped

(Contains Walnuts)

Not included in your delivery

¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


3 tbsp


¼ tsp



Nutrition Values

Calories1100 kcal
Fat79 g
Saturated Fat28 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber6 g
Protein57 g
Cholesterol365 mg
Sodium1510 mg
Trans Fat1 g
Potassium1700 mg
Calcium250 mg
Iron3.5 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.


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


Roast potatoes
  • 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). Toss to coat.
Prep and make dressing
  • 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
  • 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
  • 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
  • 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
  • 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.
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