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
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.
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
Medium Non-Stick Pan
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
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.
Prepare the Ingredients
Mince preserved lemons.
Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons.
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.
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.
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.
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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