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

Calories Conscious
Carb Conscious
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

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)

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

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
    465
  • Carbohydrates
    15g
  • Fat
    32g
  • Protein
    37g
  • Sodium
    1139mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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