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
A note about serious food allergies
Salmon and cheese, you ask? Don’t knock it ‘til you’ve tried it! Throw out the old rule about not combining fish and cheese and try this Dijon, Parmesan, and panko-crusted salmon. It’s served with a fabulous arugula salad tossed with a Dijon and balsamic dressing you whip up yourself.
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
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
Prepare the Ingredients
Peel and slice shallot into very thin rounds.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
If using bone-in pork chops, sirloin steaks, or chicken breasts, pat dry and season both sides same amount.
Make the Parmesan-Panko Crust
In a mixing bowl, combine Parmesan, panko, 1 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.
Roast the Salmon
Place salmon on prepared baking sheet, skin-side down, and brush each with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top evenly with Parmesan-panko mixture, pressing gently to adhere.
Roast in hot oven until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
If using bone-in pork chops, sirloin steaks, or chicken breasts, follow same instructions. If using pork chops or steaks, roast in hot oven until pork chops or steaks reach a minimum internal temperature of 145 degrees, 16-20 minutes. If using chicken, roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.
While salmon roasts, make vinaigrette.
Make the Balsamic Vinaigrette
In another mixing bowl, combine remaining Dijon, balsamic vinegar, sugar, and a pinch of salt and pepper. Slowly pour in 1 Tbsp. olive oil while whisking or stirring vigorously. Slowly adding oil helps oil and vinegar mix smoothly.
Make Salad and Finish Dish
Separate and reserve 2 tsp. balsamic vinaigrette.
Add arugula, grape tomatoes, and shallot (to taste) to bowl with remaining dressing and toss.
Plate dish as pictured on front of card, placing salmon on reserved balsamic vinaigrette. Bon appétit!
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