Culinary Collection

Salmon and Béarnaise Sauce

with basil asparagus and Asiago potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish

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

In Your Box (serves 2)

  • Info
    1 Tbsp. Basil Pesto
  • 8 oz. Fingerling Potatoes
  • Info
    1 oz. Shredded Asiago Cheese
  • 5 oz. Asparagus
  • Info
    ⅗ oz. Butter
  • 1 Lemon
  • Info
    0.84 oz. Mayonnaise
  • 1 Tarragon Sprig
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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
  1. 1

    Prepare ingredients

    Halve fingerling potatoes lengthwise. Finely chop tarragon. Halve lemon and juice one half and cut other half into wedges. Pat salmon dry.

  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 on prepared baking sheet. Spread into a singe layer and roast 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 another mixing bowl, combing mayonnaise, 1 tsp. lemon juice, 1 tsp. water, and tarragon. Slowly, pour butter into mayonnaise-water mixture, constantly whisking or stirring vigorously to combine. 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. Carefully toss or gently combine roasted asparagus and basil 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.

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