Family Meal Kit
Premium
Brown Sugar Salmon
with ranch mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
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18 oz. Salmon
- 12 oz. Green Beans
- 5 oz. Asparagus
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4 oz. Light Sour Cream
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1 oz. Shredded Parmesan Cheese
- 1 oz. Dijon Mustard
- 1 oz. Brown Sugar
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2 tsp. Ranch Seasoning
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates51g
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Net Carbs46g
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Fat30g
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Protein36g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Pot
- 1 Potato Masher
- 1 Peeler
- 1 Colander/Strainer
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a large pot with potato chunks and 2 tsp. salt covered by water to a boil.Once boiling, cook until potatoes are fork-tender, 15-20 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add sour cream, ranch seasoning, and 1/4 tsp. salt. Mash until combined and smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, continue recipe. -
2 Start the Vegetables
Trim ends off green beans, if necessary.
Place green beans on prepared baking sheet and top with 2 tsp. olive oil and garlic salt. Massage oil and seasoning into green beans and spread into an even layer.Roast in hot oven, 10 minutes.While green beans roast, continue recipe. -
3 Prepare the Ingredients
Trim woody ends off asparagus.
In a mixing bowl, combine mustard and brown sugar. Set aside.Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
4 Add the Asparagus and Salmon
After 10 minutes, carefully remove baking sheet from oven.
Add asparagus, 1 tsp. olive oil, and a pinch of salt and pepper to sheet. Stir to combine and push vegetables to one side. Spread into an even layer on their side. Baking sheet will be hot! Use a utensil.Place salmon, skin-side down, on now-empty side of baking sheet and top evenly with mustard mixture. -
5 Finish Vegetables and Salmon and Finish Dish
Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, topping vegetables with cheese. Bon appétit!
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