Express
Parmesan Butter Salmon with Asparagus and Grape Tomatoes
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
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.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Asparagus
- 4 oz. Grape Tomatoes
- 1 oz. Balsamic Glaze
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⅗ oz. Butter
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½ oz. Grated Parmesan
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½ oz. Crispy Garlic
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)
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Calories610
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Carbohydrates18g
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Net Carbs14g
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Fat41g
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Protein41g
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Sodium850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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
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1 Make the Parmesan Butter
In a mixing bowl, combine butter, cheese, and 1/4 tsp. pepper. Set aside.
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2 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. -
3 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, 1/4 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. -
4 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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