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.
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
Grill Pan or Outdoor Grill
Before You Cook
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.
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.
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.
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.
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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