Oven-Ready
Premium
Middle Eastern Salmon
with green beans and rice pilaf
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Sesame
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8 oz. Green Beans
- 8 oz. Cooked White Rice
- 1 oz. Greek Butter
- 1 oz. Creme Fraiche
- 1 oz. Beurre Blanc Butter
- ½ oz. Crumbled Feta Cheese
- 1 tsp. Garlic Salt
- 2 Dill Sprigs
- ½ tsp. Za'atar Seasoning
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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Calories780
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Carbohydrates39g
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Net Carbs34g
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Fat49g
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Protein43g
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Sodium1930mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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 in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Start Green Beans and Prepare Ingredients
Spray provided tray with cooking spray.
Trim green beans, if necessary.Add green beans to prepared tray and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for salmon), and a pinch of salt and pepper. Spread into an even layer.Bake uncovered in hot oven, 20 minutes.While green beans bake, stem and mince dill. Pat salmon dry. Season flesh side with remaining garlic salt, za'atar seasoning, and a pinch of salt and pepper.After 20 minutes, carefully remove tray from oven and drain any excess liquid. Tray will be hot! Use a utensil. -
2 Finish the Green Beans and Salmon
Push green beans to one side of tray.
Place salmon, skin-side down, in empty side of tray and evenly top with 2 tsp. olive oil.Cover green beans side with foil.Bake half-covered (green beans covered, salmon uncovered) in hot oven until green beans are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.Carefully remove tray from oven. Uncover green beans and drain any excess liquid. Tray will be hot! Use caution.Stir softened Greek butter into green beans until melted and combined. Tray will be hot! Use a utensil.While green beans and salmon bake, continue recipe. -
3 Heat Rice, Make Dill Crema, and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in softened beurre blanc butter, 1/2 tsp. dill (reserve remaining for crema), and a pinch of salt until combined. Fluff rice with a fork.While rice microwaves, in a mixing bowl, combine creme fraiche, 1/2 tsp. dill (to taste), a pinch of salt, and 2 tsp. water.To serve, top salmon with dill crema and garnish green beans with cheese. Bon appétit!
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