Lemon Butter Sockeye Salmon
with Asparagus Amandine and Horseradish Potato Mash
Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Salmon fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the salmon is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
6 ounce
Asparagus
¼ ounce
Chives
1 unit
Lemon
1 tablespoon
Fry Seasoning
1 ounce
Almonds
(Contains Tree Nuts)
1 teaspoon
Horseradish Powder
6.75 ounce
Milk
(Contains Milk)
1 unit
Veggie Stock Concentrate
10 ounce
Wild Sockeye Salmon
(Contains Fish)
Not included in your delivery
1 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.
Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat salmon dry with paper towels; rub fillets all over with a drizzle of olive oil and season generously with salt and pepper. Rub flesh sides of fillets with half the Fry Seasoning (all for 4 servings); place on a separate, lightly oiled baking sheet.
Roast asparagus on middle rack for 5 minutes. Once asparagus has roasted 5 minutes, add salmon to top rack and continue roasting until asparagus is tender and lightly browned and salmon is opaque and cooked through, 5-7 minutes more.
Once potatoes are tender, drain and return to pot. Mash over low heat with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Keep covered off heat until ready to serve.
Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.
Stir 2 TBSP butter (3 TBSP for 4 servings) into sauce until melted, then stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes, and salmon between plates. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.
