Express
Premium
Lemon Parsley Butter Salmon
with feta honey green beans
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Calorie-Conscious
Chef
Laura Alpern
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In Your Box (serves 4)
- 18 oz. Salmon
- 16 oz. Cooked White Rice
- 12 oz. Green Beans
- 1 Lemon
- 1 oz. Butter
- 1 oz. Crumbled Feta Cheese
- ½ oz. Hot Honey
- 2 tsp. Minced Garlic and Parsley
- ¼ oz. Parsley
- 1 tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
- ½ tsp. Seasoned Salt Blend
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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Calories570
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Carbohydrates40g
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Net Carbs35g
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Fat29g
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Protein32g
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Sodium1050mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Zester
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare Ingredients and Make Lemon Parsley Butter
Trim green beans, if necessary.
Zest and halve lemon. Cut one half into wedges and juice the other half.Stem and mince parsley.In a mixing bowl, combine softened butter, parsley, 1/4 the minced garlic and parsley (reserve remaining for rice), 1/4 tsp. lemon zest (to taste), and a pinch of salt. Set aside. -
2 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
After 1 minute, add 1/4 cup water, seasoned salt, and a pinch of salt. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until green beans are tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
3 Cook the Salmon
Pat salmon dry. Season flesh side with garlic and parsley seasoning, garlic salt, and a pinch of pepper.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, remaining minced garlic and parsley, 1 tsp. lemon juice, and 1/4 tsp. salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping salmon with lemon parsley butter and garnishing green beans with cheese and hot honey (to taste). Squeeze lemon wedges over dish to taste. Kids not a fan of extra heat? Feel free to skip/reduce the hot honey. Bon appétit!
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