Family Meal Kit
One Pan Premium
Roasted Lemon Herb Salmon
with harvest vegetables
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 18 oz. Salmon
- 16 oz. Red Beet
- 12 oz. Red Potatoes
- 8 oz. Broccoli Florets
- 2 oz. Creme Fraiche
- 1 oz. Crumbled Feta Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 0.14 oz. Lemon Juice
- 1 tsp. Lemon N Herb Seasoning
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
- 2 Dill Sprigs
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)
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Calories560
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Carbohydrates32g
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Net Carbs25g
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Fat35g
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Protein33g
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Sodium1330mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Baking Sheets
- 1 Mixing Bowl
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. 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 the Vegetables
Cut potatoes into 1" dice.
Trim ends off beets, peel, and cut into 1/2" dice. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.Place potatoes on one half of one prepared baking sheet. Toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for salmon), and 1/4 tsp. pepper. Spread into an even layer on their side.Place beets on empty side of sheet. Toss with 1 tsp. olive oil and a pinch of salt. Spread into an even layer on their side.Roast in hot oven, 20 minutes.While vegetables roast, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Stem and mince dill.Pat salmon dry. Season flesh side with lemon n herb seasoning and remaining garlic salt. -
3 Add the Broccoli and Salmon
After 20 minutes, carefully remove sheet from oven. Stir broccoli, garlic pepper, a pinch of salt, and 1 tsp. olive oil into beets until combined. Spread into an even layer on their side.
Place salmon on second prepared baking sheet and evenly top with 2 tsp. olive oil. -
4 Finish the Vegetables and Salmon
Roast both sheets in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
Carefully remove sheets from oven. Stir butter into potatoes until melted and combined. Sheet and potatoes will be hot! Use a utensil.While vegetables and salmon roast, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme friache, 1 Tbsp. water, lemon juice, 1 tsp. dill, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping salmon with crema and garnishing broccoli-beet mixture with cheese. Bon appétit!
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