This Pan-Seared Salmon with Dill Butter & Potato Smashcakes can be on your dinner table in 20 minutes with QFC’s Prep + Pared Meal Kit. Everything is 100% prepped and measured. The hardest part of your dinner will be choosing which wine to enjoy with it.
Last month, I had the opportunity to bring home a Prep + Pared Meal Kit from QFC and try it out in my kitchen. There were several varieties to choose from – some meat-centric, others veggie based, but I ended up selecting the Pan-Seared Salmon with Dill Butter, just because I love salmon, but never seem to eat enough of it at home. I’ll often order salmon when we’re dining out, but I rarely make it at home.
In general, I’m a big fan of meal kit programs, and have subscribed to many meal delivery programs in the past. The only thing is, our schedule is so sporadic that sometimes I’ll get a meal kit delivered and it either turns out that Rick’s working out of town (meaning I’m left to eat all the meals on my own) or we’re making last minute dinner plans with friends and eating out instead of cooking those pre-ordered dishes.
This is why I’m a huge fan of QFC’s chef-designed Prep + Pared Meal Kits. They’re just like those meal delivery services in the fact that the meal is planned for you, and most of the prep work is done, but the cool thing is that you can just pop into QFC when you want – there’s no pre-planning or schedule shuffling involved. Another benefit? These meal kits are much more environmentally friendly since they’re not being shipped to you in a big cooler.
Here’s how this Pan-Seared Salmon with Dill Butter & Potato Smashcakes all went down:
- First, I seasoned the salmon with a bit of salt and pepper and threw it into a large, hot skillet.
- While the first side was browning, I started prepping the potato smashcakes. Pre-cooked baby red potatoes were included in the kit, as well as some sour cream and fresh dill. To form the cakes, I smashed up the potatoes with a fork and combined them with the sour cream and dill. Then I formed the mixture into patties.
- As soon as the salmon was done cooking on side one, I flipped it over and added the smashcakes to the skillet.
- While the salmon and smashcakes were finishing up in the skillet, I made the dill butter by combining a bit more of the fresh dill with some butter and combining it all together.
- To serve, I plated up the salmon and smashcakes and then put a pat of dill butter on top of each salmon filet. They were perfectly golden, with a nice crispy sear, and that dill butter just melted right over it adding lots of yummy flavor.
- On the side, I served a simple spinach salad dressed with some good-quality olive oil and a squeeze of fresh lemon juice.
Dinner was finished and on the table by 6pm, which after a busy and crazy workday was more than welcome. Also welcome was a bottle of wine. I paired this Pan-Seared Salmon with Dill Butter with a Pinot Gris. It’s bright acidity and notes of citrus were the perfect pairing.
Be sure to look for Prep + Pared Meal Kits at your local QFC and let me know which variety you picked up. This particular salmon dinner was a specific recipe for the month of March. In April, there will be a whole new batch of recipes. I can’t decide which meal I want to choose next and I need your help. So let me know which one you try!
Here are some other delicious salmon recipes to try:
I teamed up with QFC to bring you this post. As always, all opinions are my own.