Chimichurri Salmon

with zucchini and squash

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Fish

Calories Conscious
Carb 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

Green and pink may not be a popular fashion pairing, but those two colors look great together on your dinner plate. Specifically, we're talking the flaky, tender pink of perfectly cooked salmon, the kind that falls apart on your fork in just the right ways. And the green, the feisty jalapeño, garlic, and cilantro chimichurri, that adds its perfect spicy burst to any forkful. Now that you've paired those colors in food, feel free to wear those pink pants and that green shirt to work.

In Your Box (serves 2)

  • 1 Tbsp. Chile and Cumin Rub
  • 2 Garlic Cloves
  • 1 Yellow Squash
  • Info
    1 oz. Queso Fresco
  • 1 Lime
  • 1 Jalapeño Pepper
  • Info
    12 oz. Salmon Fillets
  • 2 Zucchini
  • ½ oz. Cilantro

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
    482
  • Carbohydrates
    17g
  • Fat
    31g
  • Protein
    40g
  • Sodium
    1647mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince cilantro (no need to stem). Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Halve lime and juice. Trim zucchini and yellow squash ends, halve lengthwise, and cut into ½" slices. Mince garlic. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  • 2

    Make the Chimichurri

    Combine cilantro, jalapeño (to taste), 2 tsp. lime juice, garlic (to taste), 2 tsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • 3

    Cook the Salmon

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 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 in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; no need to wipe clean. While salmon roasts, cook vegetables.

  • 4

    Cook the Vegetables

    Return pan used to sear salmon to medium heat and add 1 tsp. olive oil. Add zucchini and squash to hot pan. Stir occasionally until tender, 5-7 minutes. Remove from burner and stir in with chile and cumin rub, ¼ tsp. salt, and a pinch of pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing salmon with chimichurri and vegetables with queso fresco.

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