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Honey-Walnut Salmon

with garlic sweet potatoes

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Walnuts), Fish (Salmon)

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Pescatarian
    Over 30g protein
  • GLUTEN-SMART
  • PALEO-FRIENDLY

Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.

In Your Box (serves 2)

  • 12 oz. Sweet Potato Cubes
  • Info
    9 oz. Salmon
  • 1 fl. oz. Honey
  • Info
    ½ oz. Walnut Halves
  • 2 Garlic Cloves
  • 1 tsp. Seasoned Salt Blend

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
    600
  • Carbohydrates
    49g
  • Net Carbs
    43g
  • Fat
    31g
  • Protein
    30g
  • Sodium
    1100mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or sirloin steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Coarsely crush walnuts in shipping bag.

    Mince garlic.

    Pat salmon dry and season flesh side with half the seasoned salt (reserve remaining for potatoes).

  2. 2

    Cook the Sweet Potatoes

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sweet potatoes, garlic, remaining seasoned salt, 1/4 tsp. salt, a pinch of pepper, and 3 Tbsp. water to hot pan. Cover and stir occasionally until sweet potatoes have softened, 7-9 minutes.

    Remove from burner.

    While sweet potatoes cook, continue recipe.

  3. 3

    Make the Sauce

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add walnuts to hot pan and stir often until toasted, 30-60 seconds.

    Transfer walnuts to a mixing bowl. Add softened honey and stir until combined. Set aside.

    Keep pan over medium heat; no need to wipe clean.

  4. 4

    Cook Salmon and Finish Dish

    Add 1 tsp. olive oil to hot pan.

    Add salmon, skin-side up, and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with honey-walnut sauce. Bon appétit!

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