Meal Kit

Chipotle Salmon

asparagus and mashed potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Soy, Tree Nuts

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

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Green Onion
  • Info
    1 oz. Smoked Almonds
  • 2 tsp. Chipotle Seasoning
  • Info
    ⅗ oz. Butter
  • 12 oz. Fingerling Potatoes
  • 5 oz. Asparagus
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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


    cut potatoes into bite size pieces slice green onions, separate greens from white trim asparagus chop smoked almonds

  2. 2

    cooking the potatoes

    in a small pot, add potatoes with enough water to cover and simmer until fork tender to finish, strain and reserve 1½ C water add potatoes back to pan and smash with cheddar-jack, ½ of the butter 1T olive oil, ¼ t salt and ¾ cup of the water mix until creamy, fold in green onion tops add more water to adjust consistency as needed

  3. 3

    cooking the salmon and the asparagus

    preheat oven to 400 while the potatoes cook, heat medium non stick over medium high heat with 2 t olive oil season fish with ¼t salt and ½ of the chipotle seasoning on the flesh side sear for 2-3 minutes and transfer to prepared baking pan add asparagus to pan and drizzle with 1t olive oil and season with ¼ t salt roast for 8 minutes until salmon is cooked

  4. 4


    using the pan from the salmon return to low heat and sweat green onion bases for 2-3 minutes add demi, 2T water and butter to pan, swirl to make sauce, adding more water as needed for consistency

  5. 5



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