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Salmon with Asparagus and Herbed Potatoes

Salmon with Asparagus and Herbed Potatoes

made with Abbotsford Asparagus
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
740 kcal
Protein
: 
34g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Egg
  • Mustard
  • Milk
  • Sulphites
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • May contain traces of allergens
  • Sesame
  • Crustaceans
  • Soy
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

227 g

Asparagus

1 unit(s)

Egg

(Contains: Egg)

500 g

Yellow Potato

7 g

Dill

7 g

Parsley

15 g

Capers

(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

½ tbsp

Dijon Mustard

(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

2 tbsp

Pickle Relish

Not included in your delivery

4 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

¼ tsp

Pepper*

Calories740 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate51 g
Sugar3 g
Dietary Fiber5 g
Protein34 g
Cholesterol175 mg
Sodium680 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium150 mg
Iron4 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.

Cooking Steps

Start prep and roast potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a small pot, add 6 cups warm water (use same for 4 servings). Bring to a boil over high.
  • Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.  
  • Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
Cook egg
2
  • Meanwhile, once water is boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for runny yolk or 9 min for set yolk.**
  • Drain and rinse egg under cold water for 30 sec. Set aside.
Cook salmon and asparagus
3
  • Line another baking sheet with parchment paper.
  • Trim and discard bottom inch from asparagus. 
  • To one side of the prepared baking sheet, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
  • Pat salmon dry with paper towels. Season with salt and pepper.
  • On the other side of the baking sheet, arrange salmon, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over salmon.
  • Roast salmon and asparagus at the top of the oven for 12-14 min, until cooked through.**
Finish prep
4
  • Meanwhile, finely chop parsley.
  • Finely chop dill.
  • Drain, then finely chop half the capers (use all for 4 servings).
  • Peel, then halve boiled egg. Using your hands, carefully remove yolk from white. Transfer egg yolk to a medium bowl.
  • Roughly chop egg white into pea-sized pieces.
Make sauce gribiche
5
  • To the bowl with egg yolk, add capers, relish, Dijon and 1/2 tsp (1 tsp) sugar. 
  • Using a whisk, mash yolk and stir to combine.
  • Whisking continuously, slowly drizzle in 2 tbsp (1/4 cup) oil in a steady stream.
  • Stir in egg whites, half the parsley and half the dill. Season with pepper.
Finish and serve
6
  • Remove and discard salmon skin, if you like.
  • Divide potatoes, asparagus and salmon between plates. Spoon sauce gribiche over salmon and asparagus.
  • Sprinkle remaining parsley and dill over potatoes.

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