Parmesan Butter Salmon with Asparagus and Grape Tomatoes
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:3 days
Spice Level:Not Spicy
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
Adorn a piece of flaky, tender, perfect salmon with this decadent, nutty Parmesan butter and there won't be enough adjectives to describe how delicious your meal is.
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
Make the Parmesan Butter
In a mixing bowl, combine butter, cheese, and ¼ tsp. pepper. Set aside.
Cook the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
If using wild-caught salmon, follow same instructions and sear until salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner and top salmon with Parmesan butter. While salmon cooks, cook vegetables.
Cook the Vegetables
Trim woody ends off asparagus and cut into 1” lengths.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until beginning to soften, 4-5 minutes.
Add tomatoes and stir occasionally until tomatoes are charred and asparagus is lightly charred and tender, but still crisp, 5-6 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, drizzling vegetables with balsamic glaze. Coarsely crush crispy garlic and sprinkle over vegetables (to taste). Bon appétit!
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