Meal Kit
Culinary Collection
One-Sheet Almond-Crusted Salmon
with honey-Dijon vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Eggs
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Brussels Sprouts
- 4 oz. Broccoli Florets
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1 oz. Roasted Sliced Almonds
- ½ fl. oz. Honey
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0.42 oz. Mayonnaise
- ¼ oz. Dijon Mustard
- ¼ oz. Parsley
- 1 tsp. Garlic Salt
- ½ tsp. Lemon N Herb 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) lPE7JDOK
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Calories610
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Carbohydrates22g
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Net Carbs15g
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Fat39g
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Protein43g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 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, 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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If using trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut broccoli into bite-sized pieces.Stem parsley and coarsely chop.Finely chop almonds. -
2 Prepare the Salmon
Pat salmon dry and season flesh side with lemon n herb seasoning and a pinch of salt. Top flesh side evenly with mayonnaise.
Place almonds on a plate and spread into an even layer. Place salmon, mayonnaise-side down, onto almonds, pressing gently to adhere. -
3 Season Vegetables and Add Salmon
Place Brussels sprouts and broccoli on prepared baking sheet. Gently toss with 2 tsp. olive oil and garlic salt. Push vegetables to one side of sheet and spread into an even layer.
Place salmon, skin-side down, on empty side of sheet. -
4 Roast the Vegetables and Salmon
Roast in hot oven until vegetables are tender and browned and salmon reaches a minimum internal temperature of 145 degrees, 14-16 minutes.
Carefully remove from oven. -
5 Make Sauce and Finish Dish
Combine honey and mustard in a large mixing bowl. Add vegetables and toss until evenly coated.
Plate dish as pictured on front of card, garnishing with parsley. Bon appétit!
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