Lemon Pepper Salmon

With Butter Sauce and Roasted Vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Broccoli
  • 3 oz. Carrot
  • 2 Thyme Sprigs
  • 1 Lemon
  • Info
    2 Salmon Fillets
  • 4 oz. Grape Tomatoes
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    0.9 oz. Butter

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
    624
  • Carbohydrates
    22g
  • Fat
    36g
  • Protein
    46g
  • Sodium
    984mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Cut broccoli into bite-sized pieces. Trim ends off carrot, peel, and cut on bias (angle) into 1/8" slices. Stem and mince thyme. Zest and halve lemon. Cut one half into 4 wedges and juice other half. Rinse salmon, pat dry, and season with a pinch of salt.

  • 2

    Roast Vegetables

    Toss broccoli florets, grape tomatoes, carrot pieces, 2 tsp. olive oil, and a pinch of salt and pepper on other side of baking sheet. Roast 10-14 minutes, or until vegetables are softened and salmon is flaky (minimum internal temperature should be at least 145 degrees). Remove from oven. Use half of lemon pepper seasoning to top both pieces of salmon, then drizzle each with 1 tsp. lemon juice.

  • 3

    Make Lemon Pepper Seasoning

    Combine lemon zest, thyme, and ½ tsp. freshly ground black pepper in a small bowl.

  • 4

    Sear The Salmon

    Warm a medium non-stick pan over high heat. Add 1 tsp. olive oil and salmon to pan. Sear salmon on the first side 1-2 minutes until nicely browned. Remove baking sheet with vegetables from oven and transfer salmon, seared side up, to other side of baking sheet.

  • 5

    Make The Sauce

    Return pan used to sear salmon to medium heat. Add evaporated milk and cook 2-3 minutes until slightly thickened. Remove from heat, whisk in remaining lemon pepper seasoning and butter to incorporate, and season with salt and pepper to taste.

  • 6

    Plate the Dish

    Pour sauce on the plate and arrange vegetables to one side. Place salmon filet next to vegetables and garnish with lemon wedges if desired.

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