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
Surf's up with this delicious Skinnytaste low carb seafood dish that tastes like you ordered it from a beachside restaurant. Each hearty salmon fillet has a generous coating of basil pesto and shredded Parmesan, so every bite is loaded with springtime flavors. The salad plays an important role too; not only is it the perfect bed for your salmon but all its colors make you feel like you're biting into a rainbow.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
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
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
Halve lemon and juice.
Pat salmon dry, and season flesh side with a pinch of salt and pepper. Drizzle with lemon juice.
Prepare the Salmon
In a mixing bowl, mix mayonnaise, half the Parmesan (reserve remaining for topping salmon and salad), and basil pesto until completely combined.
Place salmon on prepared baking sheet, skin side down. Top evenly and completely with basil-mayonnaise sauce and a pinch of reserved Parmesan.
Bake the Salmon
Bake salmon in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
While salmon bakes, make salad.
Make the Salad
In another mixing bowl, toss or gently combine spring mix, remaining Parmesan, red wine vinegar, 1 tsp. olive oil, and tomatoes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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