Hot Jalapeño Jelly-Glazed Salmon with Crispy Onion Asparagus
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:3 days
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
Jalapeño jelly adds a nice hit of heat and sweet to this flaky, tender salmon. To be honest, we're a bit jelly that you get to purchase and eat this awesome meal.
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Start the Salmon
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
While salmon sears, cook asparagus.
Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and seasoned salt to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes.
Remove from burner and stir in pecans and crispy onions.
Finish the Salmon
Remove pan with salmon from burner and top with jalapeño jelly. Gently flip salmon until coated with jelly. Jelly will loosen as it heats.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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