Salmon and Shrimp in Lemon-Caper Sauce
with Garlicky Roasted Potatoes
This creamy, buttery caper-Dijon sauce adds a luxurious touch to salmon and shrimp, with hints of fresh lemon and white wine. Garlic roasted potatoes 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, skinless
(Contains: Seafood/Fruit de Mer, Fish)
285 g
Shrimp
(Contains: Crustacean/Crustacé)
2 unit
Garlic, cloves
1 tbsp
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*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! 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, 25-28 min.
While potatoes roast, peel, then mince or grate garlic. Drain, then rinse capers. Zest lemon. Juice half the lemon, then cut remaining lemon into wedges. Finely chop parsley. Trim, then halve green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt. Transfer melted butter to a large bowl, then add 1/2 tsp garlic. (NOTE: Reference garlic guide.) Set aside.
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), lemon zest 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 and cover to keep warm. Carefully wipe the pan clean.
While green beans cook, pat salmon dry with paper towels. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season salmon and shrimp with salt and pepper. When green beans are done, add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to another plate and cover to keep warm. 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.** Remove the pan from heat. Transfer shrimp to the plate with salmon.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, off heat. Swirl the pan to melt. When butter is melted, add remaining garlic and capers. Cook, stirring often, until fragrant, 30 sec. Add cooking wine and lemon juice. Return the pan to medium-high and bring to a simmer. Cook, stirring occasionally, until mixture reduces by half, 1-2 min. Add cream, Dijon and 1/8 tsp sugar (dbl for 4 ppl). Bring to a simmer. Once simmering, reduce heat to medium. Cook, 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, 1-2 min.
Add potatoes and remaining parsley to the large bowl with garlic butter, then toss to coat. Divide potatoes, salmon and green beans between plates. Spoon shrimp and lemon-caper sauce over salmon. Squeeze over a lemon wedge, if desired
