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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
Protein14% · 39g
Carbs35% · 97g
Fat51% · 62g
3g
Fiber
2080mg
Sodium
3.4g
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
48th pctl
More protein than 48% of 1,474 meals
Protein density
3.4g /100cal
Leaner than 12% of meals
vs Seafood average
50% heavier
This1140
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✓ 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
Arborio Rice
Mushroom Stock Concentrate
Panko Breadcrumbs
Dijon Mustard
Salmon
Salt
Cooking Oil
Butter
Black Pepper
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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puts Crispy Lemon-Dijon Salmon with HelloFresh's Crispy Lemon Dijon Salmon: 1140 calories, 39g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 1140 calories per serving and 39 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Salmon are any of several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Salmon is a colloquial or common name used for fish in this group, but is not a scientific name. [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
1140Calories
39gProtein
97gCarbs
62gFat
3gFiber
2080mgSodium
Daily calorie contribution57% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Crispy Lemon-Dijon Salmon?
Crispy Lemon-Dijon Salmon contains 1140 calories and 39 g of protein per serving, portioned as HelloFresh's Crispy Lemon Dijon Salmon: 1140 calories, 39g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Crispy Lemon-Dijon Salmon?
Crispy Lemon-Dijon Salmon is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Dried Rosemary
Vidalia Onion Paste
Cream Cheese
Cream Sauce Base
Lemon
Garlic
Arborio Rice
Mushroom Stock Concentrate
Panko Breadcrumbs
Dijon Mustard
Salmon
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