Meal Kit
Culinary Collection
Lemon-Green Onion Crème Fraîche Salmon
with asparagus and sun-dried tomato garlic bread
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Sarah Thomsen
Crème fraiche sounds like something those ladies in the 80s had with the French coffee, served by the waiter Jean-Luc. It's creamy, tasty, and perfect on fish, especially with citrus and green onion added into it. Add a bit of asparagus and a few pieces of garlic bread, and you've got a meal that beats the bank, whether or not its served by a waiter named Jean-Luc.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Asparagus
- 1 Roma Tomato
- 1 Lemon
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1 French Roll
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2 oz. Creme Fraiche
- 2 Green Onions
- ½ fl. oz. Balsamic Fig Glaze
- 2 Garlic Cloves
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1 tsp. Sun-Dried Tomato Pesto
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.
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Nutrition (per serving)
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Calories750
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Carbohydrates41g
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Net Carbs37g
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Fat47g
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Protein42g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large 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
Customize It Instructions
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If using customized protein, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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If using whole chicken breasts, follow same instructions as salmon in Step 4, searing until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions as salmon in Step 4, searing until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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If using NY strip steak, pat dry and season both sides with ¼ tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 4, searing until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes.
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Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Halve lemon. Juice one half and cut other half into wedges.Core tomato and cut into 1/2" dice.Trim green onions and thinly slice.Mince garlic.Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Make the Garlic Bread
Halve roll, if necessary. Top cut sides evenly with 2 tsp. olive oil, garlic, and pesto.
Place roll directly on oven rack, cut side up, in hot oven and toast until browned, 8-10 minutes.While bread toasts, continue recipe. -
3 Make the Sauce
In a mixing bowl, combine crème fraîche, 1 Tbsp. lemon juice, green onions, and a pinch of salt. Set aside.
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4 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
5 Cook Asparagus and Finish Dish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add asparagus and 1/4 tsp. salt to hot pan. Stir occasionally until tender, but still crisp, 8-10 minutes.If asparagus is thinner than a pencil, check for doneness sooner. Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce and garnishing asparagus with tomatoes and balsamic glaze. Squeeze lemon wedges over to taste. Halve garlic bread diagonally, if desired. Bon appétit!
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