Meal Kit
Culinary Collection
Salmon and Béarnaise Sauce
with basil broccoli and Asiago potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
Chef
Sarah Thomsen
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)
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12 oz. Salmon Fillets
- 8 oz. Broccoli Florets
- 8 oz. Fingerling Potatoes
- 1 Lemon
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1 oz. Shredded Asiago Cheese
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1 oz. Basil Pesto
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0.84 oz. Mayonnaise
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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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Calories800
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Carbohydrates28g
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Net Carbs22g
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Fat58g
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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
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 chicken breasts, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 5, cooking until browned and chicken reached minimum internal temperature, 5-7 minutes per side.
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If using NY strip steaks, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 5, cooking until steaks reach desired doneness, or 7-10 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
Halve potatoes lengthwise.
Finely chop tarragon.Cut broccoli into bite-size pieces.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 Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes.Potatoes will finish roasting in a later step.While potatoes roast, continue recipe. -
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 melted butter into mayonnaise mixture, while constantly whisking or stirring vigorously with a fork until combined. Set aside. -
4 Finish Potatoes and Cook Broccoli
Carefully remove baking sheet from oven. Push potatoes to one side and top with cheese. Baking sheet will be hot! Use a utensil.
Place broccoli on now-empty side and top with 2 tsp. olive oil and a pinch of salt.Roast in hot oven until tender, 8-10 minutes.Carefully remove from oven. Add pesto to roasted broccoli and gently toss to combine.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 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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