Meal Kit

Chili-Lime Salmon

with roasted chayote squash and mojo de ajo

Prep & Cook Time: 40-50 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk

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
  • Under %{max_calories} calories
    Under 35g carbs

Vibrant flavors are the name of the game for this meal, bringing some celebratory vibes to your midweek seafood meal. The flaky texture and familiar deliciousness of salmon make it perfect for cooking quickly in a hot pan and seasoning with a sweet, herbaceous mojito lime rub. Chayote squash, similar in flavor and texture to zucchini, is an ideal partner for the bold, healthy flavors of this dish. Vivacious vibes and bright bites all around!

Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin of the lime comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.

In Your Box (serves 2)

  • 2 Chayotes
  • Info
    12 oz. Salmon Fillets
  • 1 Red Onion
  • 1 Lime
  • Info
    1 oz. Grated Cotija Cheese
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 2 tsp. Mojito Lime Seasoning

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe 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
  1. 1

    Prepare the Ingredients

    Trim chayote ends, halve lengthwise, and scoop out seed. Cut across width into 1/2" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.

    Halve and peel onion. Cut into 1/4" slices.

    Stem and coarsely chop cilantro.

    Zest lime, halve, and juice.

    Mince garlic.

    Combine mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside.

    Pat salmon fillets dry.

  2. 2

    Roast the Chayotes and Onion

    Place chayote and onion on prepared baking sheet. Toss with 11/2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Massage oil into vegetables.

    Spread into a single layer (some overlap is ok) and roast in hot oven until chayote is lightly browned and tender, 30-35 minutes.

    Sprinkle roasted vegetables with half the cilantro (reserve remaining for garnish).

    While chayote and onion roast, make mojo de ajo.

  3. 3

    Make the Mojo de Ajo

    Whisk together 11/2 Tbsp. lime juice, 11/2 Tbsp. olive oil, 2 tsp. lime zest, garlic (to taste), a pinch of salt, and 1/4 tsp. pepper in another mixing bowl. Set aside to let flavors marry.

  4. 4

    Sear the Salmon

    Place a medium oven-safe non-stick pan over medium-high heat.

    Add 1/2 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.

  5. 5

    Finish the Salmon

    Flip salmon, and evenly spread mojito lime seasoning-water mixture on seared side.

    Place pan in hot oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    Let roasted salmon rest 2 minutes.

    Plate dish as pictured on front of card, drizzling salmon with mojo de ajo, garnishing chayote and onion with cotija cheese, and garnishing entire meal with remaining cilantro. Bon appétit!

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