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
Vibrant flavors are the name of the game for this meal, bringing some celebratory vibes to your midweek seafood meal. The flaky texture and familiar deliciousness of salmon make it perfect for cooking quickly in a hot pan and seasoning with a sweet, herbaceous mojito lime rub. Chayote squash, similar in flavor and texture to zucchini, is an ideal partner for the bold, healthy flavors of this dish. Vivacious vibes and bright bites all around!
Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin of the lime comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
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 Oven-Safe 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 Ingredients and Make Dressing
Stem and coarsely chop cilantro.
Zest lime, halve, and juice.
Coarsely chop pepitas.
Peel and slice orange into ½" rounds.
Combine mojito lime seasoning and 1 Tbsp. water in a mixing bowl. Set aside.
Combine 1½ Tbsp. lime juice, 1 tsp. lime zest, garlic (to taste), and ¼ tsp. pepper in another mixing bowl. Set aside.
Pat tilapia dry.
Roast the Vegetables
Place sweet potato cubes prepared baking sheet and toss with 1 tsp. olive oil and a pinch of pepper.
Spread into a single layer (some overlap is ok) and roast in hot oven until lightly browned and tender, 15-20 minutes.
Carefully, remove baking sheet from oven and add orange slices and kale. Top with half the cilantro (reserve remaining for garnish). Roast again until kale is wilted and oranges are heated through, 5-7 minutes.
While vegetables roast, cook tilapia.
Cook the Tilapia
Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat.
Add tilapia to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.
Flip tilapia, and evenly top withmojito lime seasoning-water mixture.
Place pan in hot oven and roast until tilapia is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling tilapia with lime garlic dressing and garnishing with pepitas. Garnish vegetables with remaining cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.