Preserved Lemon-Butter Salmon

with thyme mashed potatoes & zucchini

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

Calories 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

Impress your family and friends with your culinary knowledge: preserved lemon is pickled lemon, and a popular condiment in India and North Africa. When melded with creamy rich butter, the intense lemon flavor augments this salmon to a degree that's beyond impressive. You'll be preserving this recipe in the front of your binder. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 1 tsp. Chimichurri Seasoning
  • Info
    1 oz. Butter
  • 3 Thyme Sprigs
  • Info
    1 oz. Sour Cream
  • 2 Zucchini
  • 1 oz. Preserved Lemon Slices
  • 12 oz. Red Potatoes
  • 2 Garlic Cloves

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
    606
  • Carbohydrates
    41g
  • Fat
    37g
  • Protein
    39g
  • Sodium
    1524mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook the Potatoes

    Stem and mince thyme. Quarter potatoes. Bring a medium pot with potatoes, 4 cups water, and 1 tsp. salt to a boil. Once boiling, cook until fork-tender, 15-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, half the potato cooking water, thyme, ¼ tsp. salt, and a pinch of pepper. Mash until smooth. If dry, add remaining potato cooking water, 1 Tbsp. at a time. Cover and set aside. While potatoes boil, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince preserved lemons. Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons. Mince garlic. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper. If using wild-caught salmon or chicken breasts, pat dry and season both sides same amount.

  • 3

    Cook the Salmon

    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. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; no need to wipe clean. If using wild-caught salmon, sear in a medium non-stick pan over medium heat with 2 tsp. olive oil, 2-4 minutes on one side. Then follow same instructions, roasting until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. If using chicken breasts, sear in a medium non-stick pan over medium heat with 1 tsp. olive oil, 4-5 minutes on one side. Then follow same instructions, roasting until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While salmon roasts, cook vegetables.

  • 4

    Cook the Vegetables

    Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add zucchini, garlic, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until zucchini is tender, 3-4 minutes. Remove from burner.

  • 5

    Make Compound Butter and Finish Dish

    In a mixing bowl, combine softened butter and preserved lemon. Form into two equal-sized mounds. Plate dish as pictured on front of card, topping salmon with compound butter mound. Bon appétit!

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