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 that 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
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 butter crackers.
Pat salmon dry and season flesh side with a pinch of salt and pepper.
Prepared the Mashed Potatoes
Bring a medium pot with potato chunks and 2 tsp. salt covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup of 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, half the potato cooking water, and a pinch of salt and pepper. Mash potato mixture until creamy. Add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Cover and set aside.
While potatoes boil, start the green beans.
Start the Green Beans
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Roast in hot oven until green beans are slightly tender, 7-9 minutes. Green beans will finish cooking in a later step.
While green beans roast, start the salmon.
Coat and Cook the Salmon
Drizzle flesh side of salmon with 1 tsp. olive oil. Place crushed butter crackers on a plate. Place salmon, flesh side down, on crushed butter 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.
Place salmon, butter-cracked crust side up, on empty half of baking sheet.
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
In a small non-stick pan, combine remaining cream cheese, 2 Tbsp. water, and a pinch of salt and pepper.
Bring to a simmer and stir until creamy and slightly thickened, 1 minute.
Remove from burner and add dill, 1 tsp. lemon juice, and lemon zest.
Plate dish as pictured on card, topping salmon with sauce and squeezing lemon wedges over dish (to taste). Bon appétit!
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