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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 34g
Carbs44% · 97g
Fat41% · 40g
3g
Fiber
2150mg
Sodium
3.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
3.7g /100cal
Leaner than 17% of meals
vs Seafood average
20% heavier
This910
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Dried Rosemary
Vidalia Onion Paste
Cream Cheese
Cream Sauce Base
Lemon
Leeks
Garlic
Icelandic Cod
Arborio Rice
Mushroom Stock Concentrate
Panko Breadcrumbs
Dijon Mustard
Butter
Black Pepper
Salt
Cooking Oil
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry produce.Peel and mince or grate garlic. Zest and quarter lemon.
2
Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons.Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small bowl. Cover and microwave until butter has melted, 30-60 seconds. Stir in lemon zest, panko, and pinch of salt and pepper.
3
Pat salmon* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet, skin sides down.Evenly spread a thin layer of mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.
4
Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil in a large pan over medium-high heat. Add leeks, half the rosemary, and ½ tsp salt (all the rosemary and 1 tsp salt for 4); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes.Add rice; stir until evenly coated.
5
Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 20-22 minutes. Remove pan from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water.Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through, 8-10 minutes.
6
Stir cream sauce base, Vidalia onion paste, mushroom stock concentrates, veggie stock concentrate, and cream cheese into pan with risotto.Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined, 2-4 minutes. TIP: If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.Taste and season with salt and pepper if desired.
7
Squeeze juice from one lemon wedge over salmon.Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.
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Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry produce.Peel and mince or grate garlic. Zest and quarter lemon.
2
Step 2
Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons.Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small bowl. Cover and microwave until butter has melted, 30-60 seconds. Stir in lemon zest, panko, and pinch of salt and pepper.
3
Step 3
Pat salmon* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet, skin sides down.Evenly spread a thin layer of mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.
4
Step 4
Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil in a large pan over medium-high heat. Add leeks, half the rosemary, and ½ tsp salt (all the rosemary and 1 tsp salt for 4); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes.Add rice; stir until evenly coated.
5
Step 5
Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 20-22 minutes. Remove pan from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water.Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through, 8-10 minutes.
6
Step 6
Stir cream sauce base, Vidalia onion paste, mushroom stock concentrates, veggie stock concentrate, and cream cheese into pan with risotto.Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined, 2-4 minutes. TIP: If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.Taste and season with salt and pepper if desired.
7
Step 7
Squeeze juice from one lemon wedge over salmon.Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.
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Crispy Lemon-Dijon Cod, served HelloFresh's Crispy Lemon Dijon Cod: 910 calories, 34g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 910 calories and 34 grams of protein, covering roughly 46 percent of a standard 2,000 calorie daily target.
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for several other fish species, and one species that belongs to genus Gadus is not commonly called cod. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
910Calories
34gProtein
97gCarbs
40gFat
3gFiber
2150mgSodium
Daily calorie contribution46% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Crispy Lemon-Dijon Cod?
Crispy Lemon-Dijon Cod contains 910 calories and 34 g of protein per serving, portioned as HelloFresh's Crispy Lemon Dijon Cod: 910 calories, 34g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Crispy Lemon-Dijon Cod?
Crispy Lemon-Dijon Cod is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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