Prep & Bake Pesto-Crusted Cod & Potatoes
Includes recyclable aluminum trays
- Milk
- Fish
- Eggs
A thin coating of pesto creates a delicious crust for tender, flaky salmon fillets, which cook to perfection in just 10 minutes. The salmon is accompanied by golden roasted potatoes with a creamy lemon aioli for dipping; an arugula salad in a bright lemon dressing makes it a complete and balanced Mediterranean-inspired meal. Plus, we’re sending you two recyclable trays, making for super-quick cleanup after you devour each delicious bite of this dinner.
Ingredients
2 ounce
Arugula
4 tablespoon
Pesto
(Contains: Milk)
12 ounce
Potatoes
2 unit
Oven-Ready Tray
1 unit
Lemon
10 ounce
Icelandic Cod
(Contains: Fish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Quarter lemon. Dice potatoes into ¼-inch pieces.
In a small bowl, combine mayonnaise, a squeeze of lemon juice (big squeeze for 4), salt, and pepper. Set aside until ready to serve.
In large oven-ready tray, toss potatoes with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide between two large trays, using a drizzle of olive oil in each tray.)
Roast on top rack (be sure your oven has preheated!), tossing halfway through, until browned and cooked through, 20-25 minutes. (For 4, bake two trays side by side on top rack.)
Reserve half the pesto in a second small bowl for serving.
Once potatoes have roasted 12 minutes, pat salmon* dry with paper towels. Season all over with salt and pepper; place salmon, skin sides down, in small oven-ready tray. Spread tops of salmon with a thin layer of remaining pesto. (For 4 servings, divide everything between two small trays.)
Roast salmon on top rack (side by side with potatoes) until cooked through, 8-10 minutes. (For 4, transfer trays with potatoes to middle rack; roast two salmon trays side by side on top rack.)
Meanwhile, toss arugula in a large bowl with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.
In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.
Divide salmon, potatoes, and salad between plates. Top salmon with reserved pesto and serve lemon aioli on the side for dipping potatoes. Serve with remaining lemon wedges on the side.
