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Nordic-Style Salmon Platter

with Baby Potatoes & Green Beans in Champagne-Mustard Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

700 /serving

If ever there was a time and place for hygge (the Nordic art of indulging in comfort, wellness and contentment) it’s January in Canada. Channel the flavours of our northern brethren with this soothing meal, which will give you the strength to shovel your driveway thanks to protein-rich salmon, and set your soul soaring with a zippy champagne-vinegar dressing. You’ll drizzle said vinaigrette over all kinds of toothsome vegetables.

We will send you:

  • 2 Salmon fillets
  • 170g Green beans
  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 450g Baby potatoes
  • 15ml Champagne vinegar
  • 10g Dijon mustard
  • 9g Nordic-style platter spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Mustard, Sulphites

You will need:

Medium pot
Medium pan (non-stick if possible)
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Strainer
Total Fat
41 g
Saturated Fat
7 g
Sodium
640 mg
Total Carbs
48 g
Sugars
8 g
Protein
36 g
Fibres
8 g
Preparation
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Roast the potatoes & tomatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the cherry tomatoes. On a lined sheet pan, toss the potatoes and cherry tomatoes with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until the tomatoes have burst and the potatoes are tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes and tomatoes roast, bring a medium pot of salted water to a boil. Trim off and discard the stem ends of the green beans. Finely chop the parsley leaves and stems.
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Blanch the green beans
Prepare a large bowl of ice water. Add the green beans to the pot of boiling water and cook, 1 to 2 minutes, until bright green. Drain the cooked green beans and plunge them into the bowl of ice water to cool. Once cool enough to handle, thoroughly drain the beans again.
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Cook the salmon
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. Add the salmon* to the pan and cook, 2 to 4 minutes per side, until browned and cooked as desired. 
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Make the vinaigrette
While the salmon cooks, in a small bowl, combine the Champagne vinegar, mustard, ½ the parsley and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Plate your dish
On a large serving platter (or individual plates if preferred), arrange the roasted potatoes, tomatoes, blanched green beans and cooked salmon. Spoon the vinaigrette over the dish and garnish with the remaining parsley. Bon appétit!

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