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
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.
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
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
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.
Combine mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside.
Pat salmon fillets dry.
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.
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.
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.
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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