Smart Creamy Chive and Horseradish Salmon
with Warm Potato and Green Bean Salad
Look no further than this meal to fill both your palettes and your belly! Golden roasted potatoes salad is tossed in a chive and lemon vinaigrette before being served alongside roasted salmon and a zippy horseradish-chive sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
250 g
Red Potato
170 g
Green Beans, trimmed
1 unit(s)
Lemon
3 unit(s)
Radish
7 g
Chives
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Honey
1 tbsp
Creamy Horseradish Sauce
(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Cut radishes in half, and then into 1/4 inch slices.
- Slice chives.
- Zest, then juice half the lemon, cut the remaining into wedges.
- Trim green beans, then cut into 1 inch pieces.
- Add green beans, and /2 tbsp oil (dbl for 4 ppl) to half of a parchment lined baking sheet. Season with salt and pepper, then toss to combine.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on the other half of the baking sheet beside beans. Spread half of the mayo over salmon.
- Roast in the bottom of the oven until beans are tender crisp and salmon is cooked through, 7-10 min.**
- Add Dijon mustard, half the honey, half the chives, 1 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine. This is your potato salad dressing.
- Add creamy horseradish sauce, lemon zest, and remaining mayo to a small bowl. Season with salt and pepper, then stir to combine.
- Add potatoes, green beans, and radish to the bowl with the dressing. Toss to combine. Season with salt and pepper.
- Divide potato salad and salmon between bowls.
- Spoon creamy chive-horseradish sauce over top of salmon.
- Squeeze with a wedge of lime over if desired.