Chili-Lime Salmon

with roasted chayote squash and mojo de ajo

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

  • ¼ oz. Cilantro
  • 2 Chayotes
  • 1 Red Onion
  • 1 Lime
  • 2 Garlic Cloves
  • 2 tsp. Mojito Lime Seasoning
  • Info
    1 oz. Crumbled Cotija Cheese
  • 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
    570
  • Carbohydrates
    26g
  • Fat
    39g
  • Protein
    40g
  • Sodium
    1637mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim chayote ends, halve lengthwise, and scoop out seed. Cut across width into ½" 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 ¼" 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.

  • Step 2 - Roast the Chayotes and Onion
    2

    Roast the Chayotes and Onion

    Place chayote and onion on prepared baking sheet. Toss with 1½ tsp. olive oil, ½ tsp. salt, and ¼ 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.

  • Step 3 - Make the Mojo de Ajo
    3

    Make the Mojo de Ajo

    Whisk together 1½ Tbsp. lime juice, 1½ Tbsp. olive oil, 2 tsp. lime zest, garlic (to taste), a pinch of salt, and ¼ tsp. pepper in another mixing bowl. Set aside to let flavors marry.

  • Step 4 - Sear the Salmon
    4

    Sear the Salmon

    Place a medium oven-safe non-stick pan over medium-high heat. Add ½ tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.

  • Step 5 - Finish the Salmon
    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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