with garlic mashed red potatoes and Parmesan green beans
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Crackers and salmon? Indeed! What can be better than the textural contrast between the crunchy, butter-y rich and sweet crackers and the flaky, tender fish? You don't have to answer, just think about the slightly grassy, slightly citrus-y notes of dill in lemon-y cream sauce drizzled on top. I think now we're thinking the same thing: which one of us can order this delightful meal the fastest.
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.
You Will Need
Small Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using protein, pat dry and season both sides with a pinch of salt and pepper.
If using filets mignon, in Step 3, roast green beans, 9 minutes. Follow same instructions as salmon in Step 4, adding topping and roasting until steak reaches minimum internal temperature, 14-18 minutes. Rest, 3 minutes.
If using chicken breasts, in Step 3, prepare green beans, but do not roast. Follow same instructions as salmon in Step 4, adding topping and roasting until chicken reaches minimum internal temperature, 16-18 minutes.
If using pork chops or ranch steaks, roast green beans, 5 minutes Follow same instructions as salmon in Step 4, adding topping and roasting until protein reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
Prepare the Ingredients
Stem and mince dill.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Cut potatoes into large evenly-sized chunks.
Finely crush crackers.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add half the cream cheese (reserve remaining for sauce), garlic salt, sour cream, 2 Tbsp. potato cooking water, and a pinch of salt and pepper. Mash until creamy. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, start green beans.
Start the Green Beans
Trim ends off green beans.
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, and a pinch of salt and pepper.
Spread into a single layer. Roast in hot oven until green beans are slightly tender, 7-9 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, prepare salmon.
Finish the Green Beans and Salmon
Drizzle flesh side of salmon with 1 tsp. olive oil. Place crushed crackers on a plate. Place salmon, flesh side down, on crackers and gently press to adhere.
Push green beans to one side of baking sheet and top with Parmesan. Baking sheet will be hot! Use a utensil. Transfer salmon, butter-cracker crust side up, to empty half.
Roast in hot oven until green beans are tender, butter cracker crust is golden-brown, and salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Make Sauce and Finish Dish
Place a small non-stick pan over medium heat and add remaining cream cheese, 2 Tbsp. water, and a pinch of salt and pepper.
Bring to a simmer. Once simmering, stir until creamy and slightly thickened, 30-60 seconds.
Remove from burner and stir in dill, lemon zest, and 1 tsp. lemon juice until combined.
Plate dish as pictured on card, topping salmon with sauce and squeezing lemon wedges over dish to taste. Bon appétit!
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