Everything you need to know about the Heat & Eat Salmon Easter Dinner!
Thanks for inviting us to dinner!
Eating in about an hour? Let’s get started.
What’s in your Bag?
• Atlantic salmon fillet marinated with dijon and fresh herbs
• Broccoli with pumpkin seeds and shallot & honey-garlic glazed carrots
• Creamy Potatoes Romanoff
• Caper Dill Sauce (for the finished Salmon)
• Chantilly Cream (for the Apple Crumble)
• Apple Crumble
Remove your dinner items from the bag. Place the chantilly cream (for your dessert) and caper dill sauce (for your baked salmon) in the refrigerator until you are ready to serve these items.
Place the bottom rack in the middle of the oven and set your oven to 375 degrees. All 4 items will end up in the oven at the same time so plan for everything to fit. Turn on “regular bake”, not convection.
When the oven has reached 375 degrees, remove the cover from the Potatoes Romanoff and place them on a baking sheet on the middle rack of the oven. Set your timer for 20 minutes.
When your 20 minute timer is up, remove the cover from the apple crumble and place it in the oven on the baking sheet next to the potatoes. Set your timer for another 5 minutes.
When your 5 minute timer is up, remove the cover from the salmon and place it in the oven in the packaged container. It doesn’t need to go on a tray. The pan is sturdy enough. Just don’t place it on the bottom rack. Set your timer for another 10 minutes.
When your 10 minute timer is up, remove the cover from the vegetables and place them in the oven in the packaged container. It doesn’t need to go on a tray. The pan is sturdy enough. Just don’t place it on the bottom rack. Set your timer for another 25 minutes.
Step # 7
When your 25 timer is up, dinner is ready!
Remove everything from the oven and you are ready to serve. Don’t forget the caper dill sauce for your Salmon. Set the apple crumble aside to cool as you eat dinner and serve with your Chantilly cream.