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
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.
Before You Cook
Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Add sour cherry jam and balsamic glaze to a bowl and stir until completely combined.
Break parmesan into small pieces.
Cook The Salmon
Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil, zucchini, peas, and seasoned salt blend to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Finish The Dish
Plate dish as pictured on front of card, glazing salmon with cherry sauce and topping vegetables with parmesan crisps. Bon appétit!
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