Thyme-Crusted Salmon & Crème Fraîche Pan Sauce
with Roasted Fingerling Potatoes & Garlic Broccoli
- Milk
- Wheat
- Fish
Savor this elegant and flavorful thyme-crusted tilapia, perfectly pan-seared until browned and flaky. The fish is topped with a creamy shallot butter pan sauce, brightened with a touch of lemon. It’s served alongside hearty roasted fingerling potatoes and tender, garlicky roasted broccoli for a complete and satisfying meal. This golden-crusted tilapia is served with fingerling potatoes that caramelize to crispy perfection alongside garlicky broccoli. The fish emerges flaky and tender from its flour-dusted sear, then gets crowned with a luxurious crème fraîche sauce that's been whispered sweet nothings by shallots and brightened with fresh lemon. It's a one-pan veggie roast meets elegant fish dinner—fancy enough for date night, simple enough for Tuesday!
Ingredients
1 unit
Veggie Stock Concentrate
8 ounce
Broccoli
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
2 tablespoon
Flour
(Contains: Wheat)
½ teaspoon
Dried Thyme
12 ounce
Fingerling Potatoes
2 teaspoon
Garlic Powder
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
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 425 degrees. Wash and dry produce.
Halve potatoes lengthwise. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince half the shallot; slice remaining shallot. Quarter lemon.
Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), half the thyme (all for 4 servings), salt, and pepper. (For 4, spread potatoes out across entire sheet.)
Toss broccoli and sliced shallot on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet.)
Roast on top rack until potatoes and broccoli is browned and tender, 20-25 minutes. (for 4, put all the potatoes on one baking sheet and roast on the top rack and all the broccoli on a second and roast on the middle rack.)
Roast potatoes and broccoli on top rack until browned and tender, 20-25 minutes. (For 4 servings, roast potatoes on top rack and broccoli on middle rack.)
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
Transfer to a plate and wipe out pan with paper towels.
Meanwhile, pat tilapia* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. Sprinkle evenly with flour.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer tilapia to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for tilapia over medium heat. Add minced shallot; cook, stirring, until softened and lightly browned, 2-3 minutes.
Stir in ¼ cup water (½ cup for 4 servings) and stock concentrate; reduce heat to low and cook, stirring constantly, until reduced by half, 2-4 minutes.
Remove pan with shallot mixture from heat; stir in crème fraîche, ½ TBSP butter, and juice from one lemon wedge (1 TBSP butter and juice from two lemon wedges for 4 servings). Taste and season with salt and pepper if desired.
Divide potatoes, broccoli, and tilapia between plates. Top tilapia with pan sauce and serve with remaining lemon wedges on the side.
