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Bruschetta Salmon Salad

with Parmesan and balsamic glaze

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Wheat, Soy

  • Under %{max_calories} calories
    Under 35g carbs
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

Going a tad lighter doesn't mean sacrificing flavor. Take this meal that'll come in under 15 minutes, with buttery salmon, a fresh salad of cucumber and crunchy croutons, and an herbaceous bruschetta. Light, fresh, flavorful… and fast.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 5 oz. Spring Mix
  • 1 Roma Tomato
  • 1 Persian Cucumber
  • Info
    2 oz. Basil Pesto
  • 1½ fl. oz. Balsamic Fig Glaze
  • Info
    ½ oz. Seasoned Croutons
  • Info
    ½ oz. Shaved Parmesan
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
    630
  • Carbohydrates
    27g
  • Net Carbs
    24g
  • Fat
    40g
  • Protein
    41g
  • Sodium
    1250mg

Recipe Steps

You Will Need

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

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

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Cook the Salmon

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

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Not a fan of fish skin? Don't worry. Once the salmon is cooked, the skin will easily peel off and you can serve it without the skin.

    While salmon cooks, prepare ingredients and make bruschetta.

  2. 2

    Prepare the Ingredients

    Core tomato and cut into 1/2" dice.

    Trim cucumber and cut into 1/4" rounds.

  3. 3

    Make the Bruschetta

    Combine tomato, pesto, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  4. 4

    Assemble Salad and Finish Dish

    In another mixing bowl, gently stir or toss spring mix, cucumber, croutons, and cheese.

    Plate dish as pictured on front of card, topping salad with salmon, bruschetta mixture, and balsamic fig glaze. Bon appétit!

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