Almond-Crusted Salmon

with garlic edamame rice

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Salmon), Eggs, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • Info
    3 oz. Edamame
  • 2.88 oz. Minute Rice
  • 1 Lime
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    0.84 oz. Mayonnaise
  • 2 Green Onions
  • Info
    2 tsp. Miso Sauce Concentrate
  • 2 tsp. Garlic Pepper
  • Info
    ½ tsp. Multicolor Sesame Seeds
Contains: Artificial Colors
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Rice and Edamame

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In provided tray, combine edamame, white portions of green onions, rice, 3/4 cup water, garlic pepper, and 1/4 tsp. salt. Cover with foil.

    Bake covered in hot oven until water is fully absorbed and edamame is heated through, 10-15 minutes.

    While rice and edamame bake, continue recipe.

  2. 2

    Add the Salmon

    Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.

    Remove from burner.

    Carefully remove tray from oven. Push rice and edamame to one side and top with 1/4 cup water and a pinch of salt. Tray will be hot! Use a utensil.

    Transfer salmon to empty side of tray, seared side up. Top salmon evenly with 1/4 the mayonnaise (reserve remaining for sauce) and almonds, pressing gently to adhere.

  3. 3

    Bake the Meal

    Bake uncovered in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    While salmon bakes, halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine remaining mayonnaise, miso, and 1 tsp. lime juice.

    Carefully remove tray from oven.

    To serve, top salmon with miso-mayonnaise sauce, sesame seeds, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!

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