Express
Premium
One-Pan Salmon and BLT Salad
with croutons
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under 35g carbsOver 30g protein
- Keto-Friendly
Chef
Jimmy Cababa
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Romaine Heart
- 1 Roma Tomato
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1½ fl. oz. Italian Romano Dressing
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1 oz. Shredded Parmesan Cheese
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1 oz. Garlic Butter Croutons
- 1 oz. Bacon Bits
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⅘ oz. Tuscan Herb Butter
- 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) bP8xAnPz
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Calories700
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Carbohydrates18g
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Net Carbs15g
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Fat48g
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Protein48g
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Sodium1530mg
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
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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.
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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 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 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Hold romaine heart at root end and chop coarsely. -
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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