Parmesan Butter Salmon with Asparagus and Grape Tomatoes

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 4 oz. Grape Tomatoes
  • 1 oz. Balsamic Glaze
  • 12 oz. Asparagus
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Crispy Garlic
  • Info
    12 oz. Salmon Fillets

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
    510
  • Carbohydrates
    13g
  • Fat
    36g
  • Protein
    39g
  • Sodium
    907mg

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

  • 1

    Make the Parmesan Butter

    In a mixing bowl, combine butter, cheese, and ¼ tsp. pepper. Set aside.

  • 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, 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.

  • 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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