Meal Kit

Pan-Roasted Salmon with Sweet Corn and Fava Beans

With Fresh Dill Sauté and Braised Beluga Lentils

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Salmon)

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

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.

In Your Box (serves 2)

  • 1 cup Beluga Lentils
  • 0 Dill Sprigs
  • 3 Parsley Sprigs
  • 2 Green Onions
  • 1⅗ oz. Radishes
  • 1 Ear of Corn
  • 2 Garlic Cloves
  • Info
    2 Salmon Fillets
  • 1 tsp. Paprika
  • 8 Fava Beans, Shelled

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Large Pan

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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