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Pan-Seared Wild Sockeye Salmon
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Pan-Seared Wild Sockeye Salmon

Pan-Seared Wild Sockeye Salmon

with Herbed Creme Fraiche, Green Beans Amandine, and Silky Mashed Potatoes

Wild sockeye salmon is delicious and luxurious on its own, but our chefs found a way to make it truly incredible thanks to a rich pan sauce. Butter, garlic, Italian herbs, lemon juice, creme fraiche, and chives mingle to create an elixir you’ll want to drizzle over everything. (And now you can!) As if that weren’t enough, there’s also sides of crispy green beans amandine and silky-smooth mashed potatoes. Bon appétit!

Tree Nuts

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

Total Time30 minutes


serving amount

10 ounce

Wild Sockeye Salmon

(Contains Fish)

12 ounce

Yukon Gold Potatoes

¼ ounce


2 clove


6 ounce

Green Beans

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

1 tablespoon

Italian Seasoning

1 unit


1 ounce


(Contains Tree Nuts)

4 tablespoon

Crème Fraîche

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber11 g
Protein41 g
Cholesterol140 mg
Sodium570 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.


Large Pan
Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Aluminum Foil
Paper Towel


Prep and Toast Almonds

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim green beans. Mince or grate garlic. Quarter lemon. Mince chives. Heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Make Mashed Potatoes

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain well. Return potatoes to pot and mash until smooth. Stir in 1 TBSP butter (2 TBSP for 4 servings), half the crème fraîche, and half the chives; season with salt and pepper. Keep covered off heat until ready to serve.

Roast Green Beans

While potatoes cook, toss green beans on a baking sheet with a large drizzle of olive oil; season with salt and pepper. Roast on top rack until softened and lightly browned, 12-15 minutes.

Cook Fish

Meanwhile, pat salmon dry with paper towels; season with salt, pepper, and half the Italian Seasoning. Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add salmon skin sides down and cook until browned and slightly crisp, 3-4 minutes. Flip and cook until salmon is opaque and cooked through, 3-4 minutes more. Turn off heat. Transfer salmon to a plate; tent with foil to keep warm. Wash out pan.

Make Sauce

Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Add garlic and a pinch of remaining Italian Seasoning; cook until garlic is fragrant, 1-2 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Squeeze in lemon juice to taste. Remove pan from heat and stir in remaining crème fraîche and chives. Season with salt, pepper, and more lemon juice to taste.

Finish and Serve

Stir a splash of reserved potato cooking liquid into potatoes to rewarm, if necessary. Toss green beans with almonds; divide between plates along with potatoes and salmon. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.