750 g Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
1 tbsp olive oil
2 thin carrots, sliced into 1/4-in. coins
1/2 onion, chopped
3/4 cup chopped green beans
1 280-g pkg frozen PC Blue Menu Wild Sockeye Salmon Skin-On Fillets, thawed
1/2 400-g pkg frozen PC Blue Menu Wild Argentinian Scallops, thawed
1 tbsp all-purpose flour
1/4 tsp salt
3/4 cup 35% cream, divided
1 tbsp lemon zest
3 tbsp lemon juice
1/2 tsp garlic salt
Cover potatoes with water in a medium saucepan and boil until fork-tender, 8 to 10 min.
Heat a large non-stick frying pan over medium. Add oil, then carrots, onion and green beans. Cook, stirring occasionally, until carrots are tender, 5 to 7 min.
Pat salmon dry with paper towels. Remove and discard skin from salmon, then cut salmon into bite-sized pieces. Toss salmon and scallops with flour and salt in a medium bowl. Add seafood to pan. Cook 2 min, then pour in 1⁄2 cup cream. Cook until thickened, 1 to 2 more min. Stir in lemon zest and juice. Spray an 8 x 8-in. baking dish with oil. Scrape seafood mixture into prepared dish.
Position rack in top third of oven. Preheat broiler. Drain potatoes. Mash with remaining 1⁄4 cup cream and garlic salt. Spread over fish mixture. Broil in top third of oven until lightly golden, 5 to 7 min.
Calories 461, Protein 23g, Carbohydrates 40g, Fat 24g, Fibre 4g, Sodium 430mg.
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