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
A note about serious food allergies
This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying unbelievably tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar. We complemented the salmon with a balsamic and honey glaze and delightful oven roasted vegetables.
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.
Prep the Vegetables
Preheat the oven to 375 degrees for the roasting of the fish and the vegetables. Thinly slice the green onions. Slice the red bell pepper into large julienne strips.
Make the Glaze
Soak the cedar plank in water in a shallow dish for 5 minutes to protect the plank from burning. Mix the balsamic vinegar and honey in a mixing bowl. Whisk together to incorporate.
Roast the Vegetables
Place the asparagus and red bell pepper strips on a baking sheet. Drizzle with oil and season with salt and pepper.
Cook the Salmon
Place the salmon on the soaked cedar plank and brush both sides with the balsamic and honey glaze. Season the fish with a pinch of salt and pepper. Place the cedar plank on a baking dish and roast in the oven for 10-12 minutes or until the fish is beginning to caramelize and the flesh of the fish is firm to the touch.
Plate the Dish
Place the salmon on the edge of the plate. Lay the roasted asparagus and peppers next to the salmon. Garnish the top of the salmon with sliced green onions.
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