Express
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Garlic Beurre Blanc Salmon
with mustard-dill potatoes and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8 oz. Green Beans
- 8 oz. Red Potatoes
- 1 Lemon
- 1 oz. Beurre Blanc Butter
- 1 tsp. Minced Garlic and Lemon Basil
- 1 tsp. Grained Dijon Mustard
- 2 Dill Sprigs
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.
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Nutrition (per serving)
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Calories590
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Carbohydrates34g
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Net Carbs28g
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Fat34g
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Protein40g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Par-Cook Potatoes and Prepare Ingredients
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until tender, 6-7 minutes.Carefully remove from microwave.Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.While potatoes microwave, stem and mince dill.Halve lemon lengthwise. Cut one half into wedges and juice the other half. -
2 Cook the Vegetables
Trim green beans, if necessary.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add green beans to hot pan and stir occasionally, 1 minute.Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add 1 tsp. olive oil, potatoes, and 1/2 tsp. salt. Stir occasionally until potatoes are browned, 3-5 minutes.Remove from burner. Stir in mustard (to taste) and dill until vegetables are coated.While vegetables cook, continue recipe. -
3 Cook the Salmon
Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin-side up, to hot pan. Cook undisturbed until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Transfer salmon to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add butter, 1 Tbsp. lemon juice, minced garlic and lemon basil, and 2 Tbsp. water to hot pan. Stir occasionally until melted and combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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