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Easy prep
Dairy Free
Gluten Free

Seared Salmon with Almond-Dill Pesto

& Arugula Salad

Cooking time

25 minutes




830 /serving

Plump, tender and just the right amount of fatty: salmon is so delicious that we don’t need to do much to tonight’s fillets of the pink fish. We season it ever so lightly before searing it until cooked just the way you like it. Fresh dill elevates this dish to new heights, especially when combined with toasted almond slivers, a splash of apple cider vinegar and a drizzle of olive oil to make a bright homemade pesto. We spoon it atop the salmon as well as our seasoned and roasted baby potatoes; a peppery arugula and radish salad rounds out this sunny dish with the tastes of summer.

We will send you:

  • 2 Salmon fillets
  • 15ml Minced garlic
  • 60g Baby arugula (or baby spinach)
  • 1 Bunch of dill
  • 450g Baby potatoes
  • 90g Sliced radishes
  • 30ml Apple cider vinegar
  • 25g Sliced almonds
  • 9g Homemade pesto spice blend (salt, garlic, curry powder (including mustard), onion, red bell pepper, vinegar powder, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Fish, Mustard, Sulphites, Tree Nuts

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
9 g
500 mg
Total Carbs
47 g
5 g
38 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Toast the almonds
While the potatoes roast, heat a medium dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl; wipe out the pan.
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Cook the salmon
In the same pan, heat a drizzle of oil on medium-high. Pat the salmon fillets dry with paper towel; season with ½ the remaining spice blend and S&P. Add the salmon* to the pan and cook, partially covered, 3 to 5 minutes per side, until browned and cooked as desired. Transfer to a plate.
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Make the dill-almond pesto
While the salmon cooks, pick the dill fronds off the stems; roughly chop the fronds. To the bowl of toasted almonds, add the dill, ½ the vinegar, a pinch of garlic (or as much as you’d like, discarding any unused garlic) and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
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Make the salad & serve
In a large bowl, combine the arugula, radishes, remaining vinegar and 1 tbsp of olive oil (double for 4 portions); season with S&P to taste. Toss to combine thoroughly. Divide the roasted potatoes and cooked salmon between your plates. Drizzle the salmon and potatoes with the dill-almond pesto. Serve the salad on the side. Bon appétit!

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