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Pistachio and Pesto-Crusted Salmon
with pan-roasted pepper potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pistachios), Fish (Salmon), Milk
Chef
Sarah Thomsen
Don’t want to shell pistachios? No worries! We’ve done it for you and paired them with Omega 3’s! Easy and savory makes this perfect for dinner.
In Your Box (serves 2)
- 12 oz. Red Potatoes
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12 oz. Salmon Fillets
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1 oz. Basil Pesto
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1 oz. Shredded Asiago Cheese
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1 oz. Creme Fraiche
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¾ oz. Roasted Pistachios
- ¼ oz. Preserved Lemons
- ½ tsp. Garlic Salt
- ½ tsp. Coarse Black Pepper
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) n3vMnpOe
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Calories740
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Carbohydrates38g
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Net Carbs35g
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Fat49g
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Protein44g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using chicken breasts, pat dry and season all over with ¼ tsp. salt. Follow same instructions as salmon in Step 2, searing until golden brown on one side, 2-4 minutes, flipping, adding topping, transferring to oven, and roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using filets mignon, pat dry and season all over with ¼ tsp. salt. Follow same instructions as salmon in Step 2, searing until golden brown on one side, 2-3 minutes, flipping, adding topping, transferring to oven, and roasting until steak reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Potatoes and Prepare Ingredients
Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave until tender, 4-5 minutes, tossing halfway through.
Carefully remove from microwave and let cool, at least 5 minutes.While potatoes cool, coarsely crush pistachios.Mash lemons in a mixing bowl. Add crème fraîche, 2 tsp. water, and a pinch of salt. Stir to combine. Set aside. -
2 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt.
Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown on one side, 2-4 minutes.Remove from burner. Flip salmon and top seared side evenly with pesto and pistachios.Transfer pan to hot oven and roast until firm and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, continue recipe. -
3 Finish the Potatoes
Once cool enough to handle, cut potatoes into 1" chunks.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add potatoes to hot pan. Stir occasionally until golden brown, 5-7 minutes.Add coarse black pepper, garlic salt, 1/4 tsp. pepper, and cheese. Stir to combine. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with crème fraîche mixture. Bon appétit!
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