Description

Nutritious, delicious and beautiful describes this whole fillet of roasted wild Alaskan sockeye salmon. Slices of fresh organic lemons and local sprigs of dill provide a fragrant bed for nesting the whole side of boneless, skin on salmon while roasting. Served with a side of roasted broccoli with lemon scallion butter and Farmhouse Kitchen's creamy, zesty remoulade, this is an impressive, show-stopping dinner that's a breeze to prepare. Serves 4-6. (Gluten Free, Dairy Free)

Includes:
  • 24 oz avg Whole Wild Alaskan Sockeye Salmon Fillet
  • 1 lb avg Organic Eureka Lemons
  • 1 bunch Fresh Dill
  • 1 lb avg Broccoli
  • 8 oz Remoulade
  • 4 oz Lemon Scallion Butter

You will need:

  • Olive oil
  • Salt and pepper

Hands on Time: 10 minutes; Total Time: 30 minutes

INSTRUCTIONS

STEP 1  Preheat oven to 375°F. Remove salmon from the refrigerator and packaging; pat dry with paper towels. 
STEP 2 
Cut 2 lemons into thin round slices. Finely chop 1 tbsp. dill. Set aside. Chop broccoli into small florets. Add broccoli to a large rimmed baking sheet. Drizzle with oil and season with salt and pepper to taste. Divide the broccoli in half and push towards the long sides of the baking sheet, creating room for the salmon in the center.
STEP 3  In the center of the baking sheet, place whole springs of dill in the approximate shape of the salmon fillet. Next, shingle half of lemon rounds on top of the dill. Lay the whole salmon fillet, skin side down, on top of the lemon and dill.
STEP 4  Drizzling the salmon with olive oil, then sprinkle with chopped dill and season with salt and pepper. Rub with your hands to coat the top and sides of the salmon. Lay remaining lemon down the center of the salmon. Spread out the broccoli along the sides of the salmon and rim of the baking sheet.
STEP 5  Bake the salmon and broccoli for 15-20 minutes or until the salmon is cooked through. Insert a pairing knife in the thickest part (ideally, under a lemon so it can be covered back up) and gently pull apart the flesh. If it flakes easily, the salmon is cooked through. Well done salmon will measure 145°F. 
STEP 6  Melt the lemon scallion compound butter and drizzle over the roasted broccoli. Serve the roasted salmon with remoulade, lemon wedges, and a side of roasted broccoli.


What's inside

Whole Wild Alaskan Sockeye Salmon Fillet, Skin On & Boneless - Default: 1 - Max: 1
Remoulade, 8 oz - Default: 1 - Max: 1
Lemon Scallion Compound Butter, 4 oz - Default: 1 - Max: 1
Lemons, Eureka, Organic, 1 lb avg - Default: 1 - Max: 1
Broccoli, Organic, 1 bunch - Default: 1 - Max: 1
Herbs, Dill, 1 bunch - Default: 1 - Max: 1

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Roasted Lemon Dill Salmon Kit

$60.99

serves 4-6
Nutritious, delicious and beautiful describes this whole fillet of roasted wild Alaskan sockeye salmon. Slices of fresh organic lemons and local sprigs of dill provide a fragrant bed for nesting the whole side of boneless, skin on salmon while roasting. Served with a side of roasted broccoli with lemon scallion butter and Farmhouse Kitchen's creamy, zesty remoulade, this is an impressive, show-stopping dinner that's a breeze to prepare. Serves 4-6. (Gluten Free, Dairy Free)

Includes:
  • 24 oz avg Whole Wild Alaskan Sockeye Salmon Fillet
  • 1 lb avg Organic Eureka Lemons
  • 1 bunch Fresh Dill
  • 1 lb avg Broccoli
  • 8 oz Remoulade
  • 4 oz Lemon Scallion Butter

You will need:

  • Olive oil
  • Salt and pepper

Hands on Time: 10 minutes; Total Time: 30 minutes

INSTRUCTIONS

STEP 1  Preheat oven to 375°F. Remove salmon from the refrigerator and packaging; pat dry with paper towels. 
STEP 2 
Cut 2 lemons into thin round slices. Finely chop 1 tbsp. dill. Set aside. Chop broccoli into small florets. Add broccoli to a large rimmed baking sheet. Drizzle with oil and season with salt and pepper to taste. Divide the broccoli in half and push towards the long sides of the baking sheet, creating room for the salmon in the center.
STEP 3  In the center of the baking sheet, place whole springs of dill in the approximate shape of the salmon fillet. Next, shingle half of lemon rounds on top of the dill. Lay the whole salmon fillet, skin side down, on top of the lemon and dill.
STEP 4  Drizzling the salmon with olive oil, then sprinkle with chopped dill and season with salt and pepper. Rub with your hands to coat the top and sides of the salmon. Lay remaining lemon down the center of the salmon. Spread out the broccoli along the sides of the salmon and rim of the baking sheet.
STEP 5  Bake the salmon and broccoli for 15-20 minutes or until the salmon is cooked through. Insert a pairing knife in the thickest part (ideally, under a lemon so it can be covered back up) and gently pull apart the flesh. If it flakes easily, the salmon is cooked through. Well done salmon will measure 145°F. 
STEP 6  Melt the lemon scallion compound butter and drizzle over the roasted broccoli. Serve the roasted salmon with remoulade, lemon wedges, and a side of roasted broccoli.

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