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Pan-Seared Sockeye Salmon

Pan-Seared Sockeye Salmon

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

Gourmet
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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!

Allergens:FishShellfishTree NutsMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Wild Alaska Sockeye Salmon

(ContainsFish)

12 ounce

Yukon Gold Potatoes

¼ ounce

Chives

2 clove

Garlic

6 ounce

Green Beans

1 unit

Seafood Stock Concentrate

(ContainsFish, Shellfish)

1 tablespoon

Italian Seasoning

1 unit

Lemon

1 ounce

Almonds

(ContainsTree Nuts)

4 tablespoon

Creme Fraiche

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 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.
Instructions
Instructionsarrow up iconarrow up icon
Prep and Toast Almonds
Prep and Toast Almonds
1

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
Make Mashed Potatoes
2

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 creme fraiche, and half the chives; season with salt and pepper. Keep covered off heat until ready to serve.

Roast Green Beans
Roast Green Beans
3

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
Cook Fish
4

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
Make Sauce
5

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 creme fraiche and chives. Season with salt, pepper, and more lemon juice to taste.

Finish and Serve
Finish and Serve
6

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.