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
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.
Prepare The Ingredients
Cut cauliflower florets into 1” pieces.
Coarsely chop nuts
Roast The Cauliflower
Place cauliflower on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt and a pinch of pepper. Massage oil into cauliflower. Spread into a single layer and roast in hot oven until tender, 16-20 minutes.
While cauliflower cooks, prepare salmon.
Cook The Salmon
Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Top evenly with dijon mustard and chopped pistachios.
Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan, no need to wipe clean.
Cook The Peas
In the same pan over medium heat, add peas and cook 1-2 minutes. Transfer to a bowl with the cauliflower
Finish The Dish
Plate dish as pictured on front of card, topping vegetables with parmesan. Bon appétit!
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