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One-Pan Salmon and BLT Salad

with croutons

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY

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In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 1 Romaine Heart
  • 1 Roma Tomato
  • Info
    1½ fl. oz. Italian Romano Dressing
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Garlic Butter Croutons
  • 1 oz. Bacon Bits
  • Info
    ⅘ oz. Tuscan Herb Butter
  • ½ tsp. Seasoned Salt Blend
Contains: Artificial Colors
Food intolerance information

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
    700
  • Carbohydrates
    18g
  • Net Carbs
    15g
  • Fat
    48g
  • Protein
    48g
  • Sodium
    1530mg

Recipe Steps

You Will Need

  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or sirloin steak, 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.

  • If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Cook the Salmon

    Pat salmon dry and season flesh side with seasoned salt.

    Place a medium non-stick pan over medium-high heat and spray with cooking spray. 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. Not a fan of fish skin? Don't worry. Once the salmon is cooked, the skin will easily peel off and you can serve it without the skin.

    While salmon cooks, continue recipe.

  2. 2

    Crisp the Bacon

    Line a microwave-safe plate with a paper towel.

    Spread bacon on towel-lined plate and microwave until crisp, 30-60 seconds.

    Remove from microwave. Set aside to cool.

  3. 3

    Prepare the Ingredients

    Core tomato and cut into 1/2" dice.

    Hold romaine heart at root end and chop coarsely.

  4. 4

    Assemble Salad and Finish Dish

    Combine crisped bacon, dressing, romaine, tomatoes, croutons, and half the cheese (reserve remaining for garnish) in a mixing bowl.

    Plate dish as pictured on front of card, topping salad with remaining cheese and garnishing salmon with softened butter (to taste). Bon appétit!

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