Salmon Dill Cake with Aquaponic Greens

  • $12.50

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This is the perfect lunch-break meal to keep you going during the work day. Our salmon dill cake is huge and packed with only the best ingredients: sustainably-sourced salmon, Yukon gold potatoes, dill, shallot, red onion, parsley and our Whole30 Approved mayo and dijon mustard to hold it all together. Accompanying this dish is a salad with cherry tomatoes, roasted red peppers and watermelon radishes, all with an addicting orange dijon dressing.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film, salad and dressing from the container before cooking. Place container on a sheet pan and bake for 5 minutes. Check food then continue cooking for another 5 minutes or until warm throughout. 

Microwave: Remove plastic film, salad and dressing from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Salmon, yukon gold potato, dill, shallot, parsley, W30 mayo, dijon mustard, salt, pepper, Revol romaine, watermelon radish, cherry tomatoes, orange dijon dressing: orange juice, red wine vinegar, vegetable oil, salt, pepper and water (Allergens: Fish and egg)

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 420
  • Fat: 23g
  • Carbohydrates: 37g
  • Protein: 22g
  • Sodium: 150mg

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.