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
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!
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
Roast the Potatoes
Slice potato into 1/8" rounds. Place on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt and pepper, and half the Parmesan (reserve remaining for salmon topping). Massage oil and seasoning into potatoes.
Spread into a single layer on one side and roast in hot oven, 15 minutes.
Carefully remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans.
Coarsely chop roasted red peppers.
Coarsely chop parsley (no need to stem).
Coarsely crush croutons.
Halve lemon. Cut one half into wedges and juice the other half.
In a mixing bowl, combine sour cream, cream cheese, parsley, 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.
Cook 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.
Transfer to empty side of baking sheet, flesh side up. Reserve pan; no need to wipe clean.
Gently spread cream cheese mixture evenly on salmon and top with croutons, pressing gently to adhere.
Roast again until potatoes are fork-tender and salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
While salmon and potatoes roast, cook vegetables.
Cook the Vegetables
Return pan used to cook salmon to medium heat. Add green beans and roasted red peppers to hot pan and stir to combine.
Add 2 Tbsp. water, cover, and cook until beans are tender and water is almost completely evaporated, 5-7 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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