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Salmon in Lemon Beurre Blanc Sauce
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Salmon in Lemon Beurre Blanc Sauce

Salmon in Lemon Beurre Blanc Sauce

with Chive Roasted Fingerling Potatoes & Avocado Orange Salad

Dazzle your dinner guests with this spring-inspired seared salmon dish, complete with a delicate French-style shallot sauce whisked with butter and crème fraîche. Roasted fingerling potatoes invite any runaway sauce and a sprinkle of chives reminds you that spring has sprung. On the side is a colorful arugula salad, bejeweled with fresh orange, avocado, and walnuts. Bright, balanced, and effortlessly elegant—this French favorite is dressed to impress!

Tree Nuts

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

Total Time45 minutes
Prep Time15 minutes


serving amount

12 ounce

Fingerling Potatoes

1 unit


1 unit


1 unit


1 unit


¼ ounce


5 teaspoon

White Wine Vinegar

2 tablespoon

Crème Fraîche

(Contains Milk)

10 ounce


(Contains Fish)

2 ounce

Mixed Greens

½ ounce


(Contains Tree Nuts)

Not included in your delivery

2 teaspoon

Cooking Oil


2 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories980 kcal
Fat71 g
Saturated Fat18 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber15 g
Protein37 g
Cholesterol120 mg
Sodium460 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.


Small Bowl
Baking Sheet
Small pot
Paper Towel
Large Pan
Medium Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Quarter lemon. Halve potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup (½ cup for 4 servings). Halve orange; squeeze juice into a small bowl until you have 2 TBSP (4 TBSP for 4). Peel and dice remaining orange into ½-inch pieces. (TIP: Remove as much of the white pith as possible to reduce bitterness.) Halve, pit, and peel avocado; dice into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt. (This will keep your avocado from turning brown!) Finely chop chives.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small pot, combine chopped shallot, juice from one lemon wedge, 2 tsp vinegar, 1⁄3 cup water, and a pinch of sugar. (For 4 servings, use juice from two lemon wedges, 4 tsp vinegar, and ²⁄3 cup water.) Bring to a simmer, then reduce heat to medium. Cook until about 2 TBSP liquid remains, 4-6 minutes. (For 4, simmer until about 3 TBSP liquid remains, 5-8 minutes.)

Make Sauce

• While shallot mixture simmers, cut 2 TBSP cold butter into four pieces (4 TBSP into eight pieces for 4 servings). • Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy. • Remove pot from heat. Whisk in crème fraîche until combined. (TIP: If sauce seems too thick, add water 1 tsp at a time.) Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cover to keep warm.

Cook Salmon

• Pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Remove pan from heat.

Make Dressing & Salad

• Whisk ½ tsp vinegar (1 tsp for 4 servings) and 2 TBSP olive oil (4 TBSP for 4) into bowl with orange juice. Season with salt and pepper. TIP: Add a squeeze of lemon juice if you like a tangier dressing! • Combine mixed greens, avocado, and diced orange in a medium bowl (use a large bowl for 4). Toss with as much dressing as you like. Season with salt and pepper.

Finish & Serve

• Reheat sauce over low heat if needed. TIP: If sauce has thickened, add more water 1 tsp at a time. • Divide salmon, potatoes, and salad between plates. Spoon sauce over salmon. Top salad with walnuts. Garnish salmon and potatoes with chives. Serve.

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