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Lemon Butter Sockeye Salmon
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Lemon Butter Sockeye Salmon

Lemon Butter Sockeye Salmon

with Asparagus Amandine and Horseradish Potato Mash

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Salmon fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the salmon is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

Allergens:
Tree Nuts
Milk
Pesce

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 Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Asparagus

¼ ounce

Chives

1 unit

Lemon

1 tablespoon

Fry Seasoning

1 ounce

Almonds

1 teaspoon

Horseradish Powder

6.75 ounce

Milk

1 unit

Veggie Stock Concentrate

10 ounce

Wild Sockeye Salmon

Not included in your delivery

1 tablespoon

Olive Oil

4 tablespoon

Butter

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber11 g
Protein44 g
Cholesterol135 mg
Sodium370 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

Medium Pot
Zester
Baking Sheet
Paper Towel
Potato Masher
Strainer
Medium Pan
Small Bowl

Instructions

Cook Potatoes and Prep
1

Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.

Season Asparagus and Fish
2

Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat salmon dry with paper towels; rub fillets all over with a drizzle of olive oil and season generously with salt and pepper. Rub flesh sides of fillets with half the Fry Seasoning (all for 4 servings); place on a separate, lightly oiled baking sheet.

Roast Asparagus and Fish
3

Roast asparagus on middle rack for 5 minutes. Once asparagus has roasted 5 minutes, add salmon to top rack and continue roasting until asparagus is tender and lightly browned and salmon is opaque and cooked through, 5-7 minutes more.

Mash Potatoes
4

Once potatoes are tender, drain and return to pot. Mash over low heat with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Keep covered off heat until ready to serve.

Start Sauce and Toast Almonds
5

Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.

Finish and Serve
6

Stir 2 TBSP butter (3 TBSP for 4 servings) into sauce until melted, then stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes, and salmon between plates. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.

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