Grilled Honey-Mustard Salmon

with fresh tomato-dill relish and asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

It's the simple things that make life great. The feeling of blades of grass between one's toes. The slight gust of a cool breeze on a stifling hot July afternoon. Flakey, nutritious fish, glazed with honey mustard and topped with a refreshing tomato relish. This is simplicity without any complications: easy, breezy, light, and calorie- and carb-conscious.

In Your Box (serves 2)

  • 2 Green Onions
  • 4 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • 2 Dill Sprigs
  • 12 oz. Asparagus
  • Info
    12 oz. Salmon Fillets
  • Info
    1½ fl. oz. Honey Mustard Dressing

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Coarsely chop tomatoes. Crush garlic with the side of a knife, then finely mince. Mince dill, leaves and stems. Trim and thinly slice white portions of green onions on an angle. Cut green portions into thin ribbons. Trim woody ends off asparagus. Pat salmon dry, and coat flesh side with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

  • Step 2 - Make the Relish

    Make the Relish

    Combine tomatoes, half the garlic, dill, white portions of green onions, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Taste, and add remaining garlic if desired. Set aside.

  • Step 3 - Grill the Asparagus

    Grill the Asparagus

    Heat grill pan or outdoor grill to medium heat. Coat asparagus with cooking spray and toss with a pinch of salt and pepper. Once grill is hot, spray with cooking spray. Place asparagus on grill and flip occasionally until crisp-tender, 5-7 minutes. Remove to a plate and tent with foil.

  • Step 4 - Grill the Salmon

    Grill the Salmon

    Spray hot grill pan or grill again with cooking spray. Place salmon on grill, flesh side down, and cook until opaque and fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer salmon to a plate, flesh side up. Brush flesh sides with honey mustard dressing.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing salmon with relish and green portions of green onions. Bon appétit!

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