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Lemon + Horseradish Crusted Salmon

Our famous and well-loved Cara, Customer Joy Queen and all around food and travel aficionado, mentioned the other day she is a recent salmon enjoyer. She’s new to the salmon game! Should we all welcome her? Faroe Island salmon, to be exact. Sustainably + ethically sourced, high in omega 3’s, and just all around buttery and scrumptious. It’s the good stuff—Cara agrees. We’ve got some zing with the lemon + horseradish crust tonight and a nice variety of colors with the honey roasted rainbow carrots. Simple, elegant, and prepared with love for you. Let’s welcome Cara to the salmon party! 

What’s in your bag:

  • Crusted salmon
  • Rice pilaf
  • Rainbow carrots
  • Pistachios

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Saute pan, 1 tbsp oil (optional)
  • Microwave safe bowl (optional)

Total prep time: 10 minutes

The Salmon + Carrots

  1. Preheat the oven to 375F.
  2. Put the salmon crust up on one side of an aluminum foil-lined sheet tray. Put the rainbow carrots on the other side. 
  3. Pop the whole tray in the oven for 7-9 minutes, ‘til the salmon is warmed through and the carrots are nice and roasty toasty.

The Pilaf

Two options here:

Option #1: (Recommended) Get a saute pan hot with a  tablespoon of oil over medium heat.  Pop in the pilaf and toss ‘til hot and a little crispy, just a few minutes.

Option #2: Put the rice in a microwave safe bowl. Heat it for 3 minutes. 

Plating time! Put the salmon on a plate and the pilaf and carrots on the side. Sprinkle the pistachios all over so you get a nice surprising bite every time you scoop up one of the other components. It’s just a kind of yummy, pistachio sneak attack type of night.

And that’s it! Dinner served, dinner solved. #weareWECO

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