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Fresh pre-cut ingredients

Crispy Salmon with Herb, Mustard & Butter Sauce

Spiced Roasted Vegetables

Cooking time

25 minutes

Servings

2/4

Calories

790 /serving

A few nimble moves get this enticing fish supper on the table with minimal effort. Throw munchable chunks of carrots, potatoes and Brussels sprouts into the oven to roast in a perky blend of citrus-infused dried herbs. Fresh herbs and butter are all the lusciously pink pan-cooked salmon needs to shine, but we’ve added Dijon, lemon and garlic to the sauce to bump up the flavour. So spoon on, and fork in!

We will send you:

  • 2 Salmon fillets
  • 450g Potatoes
  • 225g Brussels sprouts
  • 15ml Minced garlic
  • 200g Carrots
  • 1 Lemon
  • 14g Herb medley (basil, chives, parsley)
  • 10g Dijon mustard
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Milk, Mustard, Sulphites

You will need:

Large pan (non-stick if possible)
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
16 g
Sodium
840 mg
Total Carb
64 g
Sugars
10 g
Protein
40 g
Fibre
12 g
Preparation
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Mise en place
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the Brussels sprouts. Peel and quarter the carrots lengthwise. Quarter the lemon.
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Roast the vegetables
On a lined sheet pan, toss the Brussels sprouts, carrots and potatoes with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, stirring halfway through, 20 to 25 min., until browned and tender.
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Cook the salmon
While the vegetables roast, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until browned and cooked as desired.
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Make the sauce
While the salmon cooks, in a medium bowl, heat the garlic and 3 tbsp butter (double for 4 portions) in the microwave, in 15 sec. increments, until melted. Pick the basil leaves off the stems. Finely chop the basil leaves, chives, and parsley leaves and stems. To the bowl of garlic butter, add the mustard, ⅔ of the herbs and the juice from up to 2 lemon wedges (double for 4 portions); stir well and season with S&P.
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Plate your dish
Divide the vegetables and salmon between your bowls. Spoon the sauce over the salmon. Garnish with the remaining herbs and lemon wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.