Meal Kit

Pan Seared Salmon with Roasted Corn Salsa

Served over Black Lentils

Prep & Cook Time: 25-35 min.

Cook Within: 1 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

Dried lentils cook quickly and do not need to be soaked, making them a perfect addition to a quick healthy meal. If you are familiar with lentils, you might be worried about them becoming soggy. The trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking. Stir in the salt while the lentils are still warm, and they will absorb just enough to taste perfectly seasoned. In addition to the lentils, we also included a delicious corn salsa that wakes up your taste buds and complements the salmon perfectly.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Red Bell Pepper
  • 1 Lime
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 0 Cilantro Sprigs
  • ½ cup Beluga Lentils
  • Info
    2 Salmon Fillets
  • 0 oz. Corn Kernels

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

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

    Mix the Salsa

    In a large mixing bowl, combine the chopped shallot, garlic, red pepper, jalapeño, roasted corn and cilantro. Squeeze in the juice of the lime and combine. Add salt and pepper to taste.

  2. 2

    Cook the Lentils

    Place the lentils into a strainer and rinse. Transfer the rinsed lentils to a saucepan and pour in 2 cups of water. Bring the water to a rapid simmer over medium-high heat, reducing the heat to maintain a very gentle simmer. Cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain and stir in salt to taste. Reserve.

  3. 3

    Prep the Vegetables

    Preheat the oven to 375 degrees. Chop the shallot, garlic cloves, red pepper, and jalapeño to a small dice. Rough chop the cilantro, reserving a small amount for garnish. Slice the lime in half.

  4. 4

    Roast the Corn

    Place the corn and 1 tsp oil into a large mixing bowl. Mix ingredients together and then spread the corn onto a baking sheet. Roast in the oven for 6-8 minutes or until they begin to brown. The corn will cook quickly so keep a close eye on it.

  5. 5

    Cook the Salmon

    Heat a sauté pan over medium to high heat. Add 1 tsp of oil to the pan. Add a pinch of salt and pepper to the salmon and then add to the pan. Cook on each side for 5-6 minutes or until golden brown and the flesh is firm.

  6. 6

    Plate the Dish

    Place the lentils in the center of the plate. Top the lentils with the cooked salmon. Spoon salsa over the top of the fish. Garnish with reserved cilantro.

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