Lemon Garlic Butter Salmon

with cauliflower and cranberry couscous

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Wheat

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
  • Over 30g protein

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In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Cauliflower Florets
  • Info
    6 oz. Fully Cooked Couscous
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    ⅘ oz. Lemon Garlic Butter
  • ½ oz. Dried Cranberries
  • 0.14 oz. Lemon Juice
  • ½ tsp. Garlic Salt
Contains: Artificial Colors and Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan

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
  1. 1

    Start the Cauliflower

    Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

    Break cauliflower into bite-sized pieces.

    In provided tray, combine cauliflower, pesto, and half the garlic salt (reserve remaining for couscous).

    Bake uncovered in hot oven until cauliflower begins to soften, 15-18 minutes.

    While cauliflower bakes, continue recipe.

  2. 2

    Add the Salmon

    Pat salmon dry and season flesh side with a pinch of salt and pepper.

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.

    Remove from burner.

    Carefully remove tray from oven.

    Add couscous, cranberries, remaining garlic salt, and a pinch of salt to tray and stir to combine. Push to one side of tray. Tray will be hot! Use a utensil.

    Transfer salmon, seared-side up, to now-empty side of tray. Cover couscous side with foil, leaving salmon uncovered.

  3. 3

    Bake the Meal

    Bake again half-covered (salmon uncovered, couscous covered) in hot oven until couscous is heated through and salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

    Carefully remove from oven. Top salmon with butter.

    To serve, drizzle lemon juice (to taste) over meal. Bon appétit!

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