Warm Salmon and Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Warm Salmon and Shrimp

Warm Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

This seafood feast is inspired by the flavours of Big Easy! Juicy shrimp are spooned over roasted salmon and zesty veggie rice, and a smoky tomato-pepper salsa adds an explosion of texture and taste.


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

80 g


2 unit

Green Onion

1 unit


113 g

Aromatics Blend

1 tbsp

Cajun Spice Blend

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate80 g
Sugar10 g
Dietary Fiber6 g
Protein55 g
Cholesterol280 mg
Sodium1730 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Baking Sheet
Paper Towel
Aluminum Foil


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then aromatics blend and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until tender, 3-4 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate and bring to boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Thinly slice green onions.

Make salsa

Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until peppers are tender-crisp and blistered, 3-4 min. Remove the pan from heat, then transfer peppers to a large bowl. Add tomatoes, half the green onions and 1/4 tsp sugar (dbl for 4 ppl) to the bowl. Season with salt and pepper, then toss to combine. (TIP: Squeeze a lemon wedge into salsa, if desired!)

Roast salmon

Meanwhile, line a baking sheet with foil. Pat salmon dry with paper towels, then season with salt, pepper and half the Cajun Seasoning. Arrange salmon on the prepared baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast salmon in the middle of the oven until opaque in the centre, 6-8 min.**

Cook shrimp

Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.Reheat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove shrimp from heat, then season with remaining Cajun Spice Blend. Toss to coat.

Finish and serve

Fluff rice with a fork, then stir in lemon zest. Divide rice and salmon between plates. Spoon salsa over rice. Top salmon with shrimp. Sprinkle with remaining green onions.Squeeze a lemon wedge over top, if desired.

Meal right image

Explore Similar Recipes

Meal left image