Meal Kit
Culinary Collection
Salmon and Béarnaise Sauce
with Asiago potatoes and broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Sarah Thomsen
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
- 1 Lemon
- 1 oz. Shredded Asiago Cheese
- 1 oz. Basil Pesto
- 0.88 oz. Mayonnaise
- ⅗ oz. Butter
- 1 Tarragon Sprig
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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Calories830
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Carbohydrates27g
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Net Carbs21g
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Fat62g
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Protein44g
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Sodium1290mg
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
- 1 Microwave
- 1 Whisk
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook 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 Prepare the Ingredients
Break broccoli into bite-sized pieces using hands.
Halve potatoes lengthwise.Finely chop tarragon.Halve lemon. Cut one half into wedges and juice the other half.Pat salmon dry and season flesh side with a pinch of pepper. -
2 Start the Vegetables
Place potatoes on one side of prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until lightly browned, 10-12 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Make the Sauce
Place butter in a microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds.
Carefully remove from microwave.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 Finish the Vegetables
Evenly top potatoes with cheese. Baking sheet will be hot! Use a utensil.
Place broccoli on empty side of sheet and top with 2 tsp. olive oil and a pinch of salt.Roast in hot oven until vegetables are tender, 8-10 minutes.Carefully remove from oven and stir pesto into broccoli until combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
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. 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. Squeeze lemon wedges over to taste. Bon appétit!
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