Rockefeller Salmon

with roasted Parmesan fingerling potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy

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

Good on oysters, even better on salmon; the classic Rockefeller topping of lemon, spinach, and cheese works wonders on seafood. Our version swaps spinach for parsley, adding a fresh herb flavor. This meal has all the high class of Gilded Age dining, but in your dining room, at a price that'll make you feel like you're making out like a robber baron. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • 12 oz. Fingerling Potatoes
  • 2 Garlic Cloves
  • 1 Lemon
  • Info
    1 oz. Sour Cream
  • Info
    ½ oz. Cheese and Garlic Croutons
  • Info
    1 oz. Light Cream Cheese
  • ¼ oz. Parsley
  • 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
    700
  • Carbohydrates
    39g
  • Fat
    41g
  • Protein
    49g
  • Sodium
    1459mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Roast the Potatoes

    Halve potatoes lengthwise. Place on prepared baking sheet and toss with half the Parmesan (reserve remaining salmon topping), 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into potatoes. Spread into a single layer on one side of baking sheet and roast in hot oven, 15 minutes. Carefully remove from oven. Potatoes will finish cooking in a later step. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Coarsely chop parsley (no need to stem). Coarsely crush croutons. Halve lemon. Cut one half into wedges and juice the other half. Mince garlic. In a mixing bowl, combine sour cream, cream cheese, parsley, garlic, 1 Tbsp. lemon juice, remaining Parmesan, and a pinch of salt and pepper. Set aside. Pat salmon dry, and season flesh side with a pinch of salt and pepper.

  • 3

    Sear the Salmon

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Remove from burner.

  • 4

    Roast the Salmon

    Flip salmon and transfer to empty side of baking sheet, flesh side up. Gently spread cream cheese mixture evenly on top of fish and coat with croutons, pressing gently to adhere. Roast again until crust is golden brown, salmon reaches a minimum internal temperature of 145 degrees, and potatoes are fork-tender, 10-12 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!

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