Culinary Collection

Salmon and Béarnaise Sauce

with basil asparagus and Asiago potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish (Salmon)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

What do you get when you combine rich butter, yummy mayonnaise, tart lemon, and herbaceous tarragon? Why, you've got the child of the mother sauce Hollandaise, the luxurious Béarnaise. Ours may not be as fancy as the French would make, but it dresses up the salmon in amazing flavor and texture. What do you get when you order this meal? A fantastic dinner.

In Your Box (serves 2)

  • 8 oz. Fingerling Potatoes
  • Info
    12 oz. Salmon Fillets
  • 1 Tarragon Sprig
  • Info
    0.84 oz. Mayonnaise
  • Info
    1 Tbsp. Basil Pesto
  • 1 Lemon
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Shredded Asiago Cheese
  • 5 oz. Asparagus

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
    781
  • Carbohydrates
    25g
  • Fat
    57g
  • Protein
    41g
  • Sodium
    1251mg

Recipe Steps

You Will Need

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

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

  • If using a customized protein, pat dry and season both sides with a pinch of pepper.

  • If using ahi tuna, follow same instructions as salmon in Step 5, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using chicken breasts, follow same instructions as salmon in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare the Ingredients

    Halve potatoes lengthwise. Finely chop tarragon. Trim woody ends off asparagus. Halve lemon. Cut one half into wedges and juice other half. Pat salmon dry, and season flesh side with a pinch of pepper.

  2. 2

    Start the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes. While potatoes roast, make sauce.

  3. 3

    Make the Sauce

    Place butter in a microwave-safe bowl and microwave until melted, 20-30 seconds. In a mixing bowl, combine mayonnaise, 1 tsp. lemon juice, and tarragon. Slowly, pour butter into mayonnaise mixture, while constantly whisking or stirring vigorously with a fork until combined. Set aside.

  4. 4

    Finish Potatoes and Cook Asparagus

    Carefully remove baking sheet from oven. Push potatoes to one side and top with cheese. Baking sheet will be hot! Use a utensil. Place asparagus on empty half and top with 2 tsp. olive oil and a pinch of salt. Bake again until tender, 8-10 minutes. Gently combine roasted asparagus with pesto. While vegetables bake, cook salmon.

  5. 5

    Cook Salmon and Finish Dish

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Plate dish as pictured on front of card, topping salmon with sauce and squeezing lemon wedges over to taste. Bon appétit!

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