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