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.
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
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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