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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
Protein16% · 38g
Carbs27% · 66g
Fat57% · 61g
6g
Fiber
1240mg
Sodium
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
45th pctl
More protein than 45% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Seafood average
26% heavier
This960
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
Carrot
Sour Cream
Cornstarch
Panko Breadcrumbs
Potatoes
White Wine Vinegar
Old Bay Seasoning
Mayonnaise
Shredded Red Cabbage
Scallions
Dijon Mustard
Chili Pepper
Salmon
Salt
Sugar
Cooking Oil
Cooking Oil
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl.
2
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.Roast on top rack until golden brown and crispy, 20-25 minutes.Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
3
To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.)Season with a big pinch of salt and pepper; toss to combine.
4
Halve tilapia fillets* lengthwise. (You’ll have a larger piece and a smaller piece.) Pat dry with paper towels.In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).On a plate, combine panko and cornstarch.Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
5
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)Transfer to a paper-towel-lined plate.
6
Divide potatoes, slaw, and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl.
2
Step 2
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.Roast on top rack until golden brown and crispy, 20-25 minutes.Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
3
Step 3
To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.)Season with a big pinch of salt and pepper; toss to combine.
4
Step 4
Halve tilapia fillets* lengthwise. (You’ll have a larger piece and a smaller piece.) Pat dry with paper towels.In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).On a plate, combine panko and cornstarch.Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
5
Step 5
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)Transfer to a paper-towel-lined plate.
6
Step 6
Divide potatoes, slaw, and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.
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Louisiana-Style Salmon (HelloFresh's Louisiana Style Salmon: 960 calories, 38g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 960 calories with 38 g of protein, representing about 48 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
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
960Calories
38gProtein
66gCarbs
61gFat
6gFiber
1240mgSodium
Daily calorie contribution48% 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 Louisiana-Style Salmon?
Louisiana-Style Salmon contains 960 calories and 38 g of protein per serving, portioned as HelloFresh's Louisiana Style Salmon: 960 calories, 38g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Louisiana-Style Salmon?
Louisiana-Style Salmon is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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