Roasted Salmon and Herby Potatoes
with Lemon-Cream Sauce and Olive-and-Pepper Bruschetta
Ingredients: Yellow potato • Salmon fillets • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Baby heirloom tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.
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, skin-on
(Contains: Salmon)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
400 g
Yellow Potato
1 unit(s)
Lemon
7 g
Chives
1 unit(s)
Garlic, cloves
113 g
Baby Heirloom Tomatoes
125 g
Roasted Peppers
(May contain traces of: Sulphites, Tree nuts, Fish, Milk)
30 g
Mixed Olives
(May contain traces of: Sulphites, Tree nuts, Fish, Milk, Wheat, Egg)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Sesame, Soy, Tree nuts, Milk, Wheat, Mustard, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Fish, Milk, Wheat, Egg, Crustaceans, Gluten)
Not included in your delivery
⅔ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1-inch pieces. (NOTE: If you prefer your potatoes without skin, peel them!)
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Reduce heat to medium. Cook potatoes for 7-9 min, until fork-tender but not mushy.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then mince or grate garlic.
- Quarter tomatoes.
- Drain, then roughly chop roasted peppers.
- Drain, then tear or slice olives into halves.
- To a medium bowl, add tomatoes, olives, half the roasted peppers and half the garlic. Season with salt and pepper. Stir to combine.
- Pat salmon dry with paper towels. Season with pepper and half the Dill-Garlic Spice Blend.
- To a parchment-lined baking sheet, add salmon. Drizzle with 1 tsp (2 tsp) oil. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, thinly slice chives.
- Zest, then juice lemon.
- To a small bowl, add sour cream, mustard, lemon juice, lemon zest and remaining garlic. Season with salt and pepper. Stir to combine.
- Halve ciabatta. Drizzle 1 tsp (2 tsp) oil over top. Season with salt and pepper.
- Arrange ciabatta directly on the top rack of the oven, cut-sides up. Toast for 4-6 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, to the pot of potatoes, add remaining roasted peppers, pesto, half the lemon-cream sauce and remaining Dill-Garlic Spice Blend. Season with salt and pepper. Stir to coat.
- Divide salmon, potatoes and ciabatta between plates.
- Top ciabatta with bruschetta mix.
- Spoon remaining lemon-cream sauce over top of salmon.
- Sprinkle chives over top.
