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
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.
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 the ingredients
trim potatoes and quarter lengthwise.
season salmon with a pinch of salt and pepper.
cook the potatoes
heat 2 tsp. olive oil in a large no-stick oven safe pan.
potatoes, ¼ tsp salt and a pinch of pepper in hot pan. 3-5 minutes, stirring occasionally until lightly browned.
toss in garlic and place pan in oven.
8-10 minutes until tender.
while potatoes cook, prepare the salmon.
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 and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate.
make the sauce
same pan used for salmon over medium heat, dijon, syrup. simmer. remove from heat and swirl in butter.
season with red pepper flakes to taste.
finish the dish
plate as shown.
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