Cedar-Roasted Salmon

with roasted thyme potatoes and green beans

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish

Calories Conscious
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 you!
A note about serious food allergies

The technique of roasting salmon mounted on cedar planks was used for thousands of years by Native Americans in the Pacific Northwest, where both salmon and cedar were abundantly available. The essence of the wood infuses into the salmon while keeping the fish tender. We've adapted this distinctly American technique for the home kitchen so you can enjoy moist, delicate salmon alongside delicious potatoes and green beans.

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 2 Cedar Sheets
  • 12 oz. Yukon Potatoes
  • 1 Red Onion
  • 1 Butcher's Twine
  • 5 oz. Green Beans
  • Info
    12 oz. Salmon Fillets

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
    561
  • Carbohydrates
    44g
  • Fat
    28g
  • Protein
    39g
  • Sodium
    1747mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Cedar Sheets

    Place cedar sheets in a shallow bowl or pan. Add enough water to cover and soak 10 minutes. While sheets soak, cut potatoes into ¼" slices. Halve and peel onion. Cut halves into ½" slices. Set aside two thyme sprigs. Stem and coarsely chop remaining thyme. Cut twine into four equal pieces. Trim ends off green beans. Pat salmon fillets dry, and season flesh side with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Roast the Potatoes

    Place potatoes and onions on prepared baking sheet. Toss with stemmed thyme, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast 13 minutes. Remove from oven.Vegetables will finish cooking in a later step. While vegetables roast, sear salmon.

  • 3

    Sear the Salmon

    Lay two parallel pieces of twine 3" apart on a clean work surface. Place a cedar sheet on top of twine. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear undisturbed until lightly browned, 2-3 minutes. Transfer a salmon fillet, skin side down, to middle of cedar sheet. Place a remaining thyme sprig on salmon. Enclose cedar snugly around salmon and secure with twine. Don't worry if cedar sheets break! Just piece them around salmon and secure with twine. Repeat with second salmon fillet. Wipe pan clean and reserve.

  • 4

    Roast the Salmon

    Carefully, move vegetables to one half of baking sheet (some overlap is fine) and place cedar-wrapped salmon on empty half. Roast until cedar sheets are lightly browned and salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes. Don't worry if cedar sheets char while cooking. It will allow more cedar flavor to infuse into salmon. Remove from oven and rest 3 minutes. Cut twine and remove from cedar paper.

  • 5

    Cook the Green Beans

    Return pan used to cook salmon to medium heat. Add ½ tsp. olive oil and green beans to hot pan. Stir often until green beans start to brown, 1-2 minutes. Add ¼ cup water and cook until green beans are tender, 2-4 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card. Bon appétit!

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