Cranberry Thyme Salmon

Name: Cranberry Thyme Salmon with Roasted Brussels Sprouts, Carrots & Onion
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Brussels Sprouts; 1 unit Red Onion; 6 ounce Carrots; 1 unit Lemon; 10 ounce Salmon; 1 teaspoon Dried Thyme; 1 tablespoon Fry Seasoning; 1 unit Chicken Stock Concentrate; 1 unit Cranberry Jam; Olive Oil; Cooking Oil; Sugar; Butter; Salt; Pepper

with Roasted Brussels Sprouts, Carrots & Onion

Recipe Development TeamUpdated on July 25, 2025

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Can you feel it? It’s thyme for the likes of cranberries and roasted root veggies! This chicken may seem like your basic cutlet, but dress it up with a jammy cranberry glaze, and you’ve got a sweet-sour-rich main dish, plus a crispy-edged, tender red onion, Brussels, and carrots side, making it a cozy, comfy, all-around delicious meal for any season!

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Carb Conscious

•High Protein

•Fiber Powered

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

8 ounce

Brussels Sprouts

1 unit

Red Onion

6 ounce

Carrots

1 unit

Lemon

10 ounce

Salmon

(Contains: Fish)

1 teaspoon

Dried Thyme

1 tablespoon

Fry Seasoning

1 unit

Chicken Stock Concentrate

1 unit

Cranberry Jam

Not included in your delivery

Olive Oil

Cooking Oil

Sugar

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories630 kcal

Fat37 g

Saturated Fat9 g

Carbohydrate42 g

Sugar21 g

Dietary Fiber9 g

Protein35 g

Cholesterol105 mg

Sodium360 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.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.

• Toss Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-22 minutes.

• Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side. • Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.

• Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.

• Slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.

Fish is fully cooked when internal temperature reaches 145°.