Salmon with Creamy Dill Sauce (Meal Kit)

Salmon with Creamy Dill Sauce

With Rice Pilaf and Roasted Broccoli with Lemon and Parmesan



618 kcal




Lemon pepper seasoning

Salt and pepper




Sour cream



Dill weed

Orzo pasta


White rice

Chicken bouillon cube

Olive oil

Parmesan cheese



1 Bake the Salmon

Line a baking sheet with foil; grease lightly. Place salmon on foil. Sprinkle with lemon pepper seasoning and salt. Top with onion slices and lemon slices. Dot salmon with butter. Fold foil around salmon; seal tightly.

Bake at 350 degrees for 20 to 30 minutes on the top oven rack or until the fish flakes easily with a fork.

2 Make the Rice Pilaf

In a small bowl add the hot water and the bouillon cube. Mix until the cube is dissolved.

Melt butter in a lidded pot over medium-low heat. Cook and stir in orzo pasta until golden brown. Stir in ¼ cup diced onion, cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and water/bouillon mixture. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork

3 Cook the Broccoli

On a large baking sheet, toss the broccoli with 1 Tbsp of olive oil, ¼ cup of parmesan and season with salt and pepper. Roast the broccoli in the oven for about 10 minutes, tossing halfway through, until browned and tender.

4 Make the sauce

In the meantime, combine sour cream, mayonnaise, finely chopped onion, juice of 1 lemon or 1 Tbsp, horseradish, dill weed, and pepper in a small bowl.

5 Finish

Pull from salmon from oven, divide between the two plates and top with creamy dill sauce and serve.