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
A note about serious food allergies
Fresh vegetables sautéed with aromatic dill are paired with buttery pan-seared salmon and sumptuous, nutty Beluga lentils. This dish has plenty of big flavors while still being healthy and wholesome.
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.
You Will Need
Braise the Lentils
In a colander, rinse the lentils in cold water. Bring a medium pot with lentils, 3 cups of cold water and a pinch of salt to a boil. Reduce to a simmer, cover, and cook for about 25 minutes, or until soft, stirring occasionally. Stir and set aside.
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Coarsely chop dill and parsley. Thinly slice green onions. Slice radish into thin rounds. Peel ear of corn and, on a stable surface, run knife along cob to slice off kernels. Mince garlic. Rinse salmon and pat dry.
Pan-Sear the Salmon
Season both sides of the salmon with a pinch of salt, pepper, and paprika. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Cook salmon filets on each side for 5 - 7 minutes, or until golden brown. Remove from heat, cover, and set aside.
Cook the Summer Vegetables
Heat 1 Tbsp. olive oil and garlic in a large pan over medium heat, about 2 minutes. When garlic is aromatic, add corn, fava beans, green onion, dill, and parsley (reserving a pinch of green onion, dill and parsley for garnish). Cook for about 4-5 minutes, or until the vegetables are beginning to caramelize. Season with salt and pepper to taste.
Plate the Dish
Compose a pile of lentils in the middle of the plate. Top the lentils with a salmon filet. Spoon the vegetable sauté mixture over the salmon from one corner of the plate to the other. Garnish with remaining dill, parsley, green onion, and sliced radish.
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