15 Minute Meal Kit

Butter Cracker Salmon with Garlic Aioli and Blistered Tomato Green Bean Almandine

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Fish (Salmon), Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
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

Crackers on salmon? Wha? Don't knock it until you try it, and what we're trying to do here in this space is tell you: TRY IT! Light and flaky salmon with a crunchy top? With a garlic lemon aioli to garnish? It's already in your basket, isn't it?

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Green Beans
  • 1 Roma Tomato
  • Info
    1 fl. oz. Garlic Aioli
  • Info
    ½ oz. Slivered Almonds
  • Info
    2 Butter Crackers
  • 0.14 oz. Lemon Juice
  • 1 tsp. Cornstarch
  • ½ tsp. Garlic Salt
Contains: Artificial Colors and Sulfites
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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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, adding topping and cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using mahi-mahi, pat dry and halve. Season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, adding topping and cooking until fish 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

    Coarsely crush crackers.

    Combine cornstarch and 1 tsp. olive oil in a mixing bowl.

    Pat salmon dry, and season flesh side with a pinch of salt and pepper. Top flesh side evenly with cornstarch-olive oil mixture, then crackers, pressing gently to adhere.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, cracker side down, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Remove from burner.

    While salmon cooks, prepare tomato and cook vegetables.

  2. 2

    Prepare the Tomato

    Core tomato and cut into 1/2" dice.

  3. 3

    Cook the Green Beans

    Place a large non-stick pan over medium heat.

    Add almonds and a pinch of salt to hot pan and cook until lightly toasted, 30-60 seconds. Remove to bowl and set aside.

    Return pan to medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    Add ¼ cup water, garlic salt, and a pinch of salt and pepper. Cover, and cook until tender, 6-8 minutes.

    Add tomato and stir occasionally until tomato is tender, 1-2 minutes.

    Remove from burner. Add toasted almonds to pan and stir to combine.

  4. 4

    Make Aioli and Finish Dish

    Combine lemon juice and garlic aioli in another mixing bowl.

    Plate dish as pictured on front of card, topping salmon with aioli. Bon appétit!

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