Roasted Salmon with Cilantro-Lime Crema

and Tex-Mex cheesy potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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

In Your Box (serves 2)

  • 1 Poblano Pepper
  • 2 Garlic Clove
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 tsp. Taco Seasoning
  • 2 Russet Potatoes
  • 5 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • 1 Lime
  • ¼ oz. Cilantro
  • Info
    12 oz. Salmon Fillets

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
    744
  • Carbohydrates
    55g
  • Fat
    39g
  • Protein
    48g
  • Sodium
    1339mg

Recipe Steps

Before You Cook

  • 1

    Cook The Potatoes

    Cut potatoes into ½" dice. Massage 1 tsp olive oil, ¼ tsp salt and a pinch of pepper into potatoes. Spread into a single layer and roast in hot oven, 15 minutes. Carefully, toss chunks. Roast until golden brown and tender, 10-12 minutes. While potatoes cook, prepare the ingredients.

  • 2

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut poblano pepper into 1" dice. Stem and mince cilantro. Halve lime. Cut one half into wedges and juice the other half. Mince garlic

  • 3

    Make The Sauce and Cook The Salmon

    In a bowl, combine the sour cream, cilantro, and 1 TB of lime juice. Set aside. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. Place a large 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.

  • 4

    Cook The Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil. Add poblanos, corn, and taco seasoning to the pan. Cook 3 minutes. Add garlic and cooked potatoes and toss. Cook 1 minute. Remove pan from heat and top potato mixture with jack cheese.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, serving with lime wedges. Bon appétit!

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