Meal Kit

Culinary Collection

Salmon and Béarnaise Sauce

with basil asparagus and Asiago potatoes

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Eggs

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

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Fingerling Potatoes
  • 5 oz. Asparagus
  • 1 Lemon
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 oz. Basil Pesto
  • Info
    0.84 oz. Mayonnaise
  • Info
    ⅗ oz. Butter
  • 1 Tarragon Sprig
Contains: Artificial Colors
Food intolerance information

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
    780
  • Carbohydrates
    25g
  • Net Carbs
    21g
  • Fat
    57g
  • Protein
    41g
  • Sodium
    1250mg

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
  1. 1

    Prepare the Ingredients

    Halve fingerling 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, 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.

    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, 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.

    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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