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
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
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
Core tomato and cut into ½" dice.
Trim woody ends off asparagus.
Quarter apple and remove core. Cut into ½" slices.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add asparagus, garlic and a pinch of salt to hot pan. Cook until garlic is fragrant, 1-2 minutes.
Add tomato to hot pan. Stir occasionally until asparagus is tender but still crisp, 6-8 minutes.
Remove from burner.
While vegetables cook, start salmon.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 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.
Remove from burner.
While salmon cooks, make sauce.
Make the Sauce
Combine dressing and chives in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over salmon. Serve apple slices on the side. Bon appétit!
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