All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
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
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 Tomato Dill Relish
Combine tomatoes, garlic (to taste), dill, white portions of green onions, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Grill the Asparagus
Heat grill pan or outdoor grill to medium heat. Feel free to replace grill with a medium non-stick pan, adding 2 tsp. olive oil for each use. When using an outdoor grill with enough room, feel free to cook all elements at once.
Coat asparagus with cooking spray and toss with a pinch of salt and pepper.
Add asparagus to hot grill and flip occasionally until tender but still crisp, 5-7 minutes.
Remove to a plate and tent with foil. Keep grill or grill pan over medium heat.
Grill the Salmon
Spray hot grill pan or grill 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 with honey mustard dressing.
Finish the Dish
Plate dish as pictured on front of card, garnishing salmon with tomato dill relish and green portions of green onions. Bon appétit!
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