Express
Salmon and BLT Salad
with Tuscan herb butter
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
Bacon, lettuce, and tomato salad is so classically delicious, we think we could probably just offer it on its own. (And you could certainly get the meal done in under 15 minutes!) But a tender, flaky, amazing piece of salmon as well? We've taken great and turned it into amazing.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Spring Mix
- 1 Roma Tomato
- 1 Persian Cucumber
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1½ fl. oz. Italian Romano Dressing
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⅘ oz. Tuscan Herb Butter
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½ oz. Shredded Parmesan Cheese
- ½ oz. Crumbled Bacon
- ½ tsp. Seasoned Salt Blend
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) ZqwMk83G
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Calories610
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Carbohydrates10g
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Net Carbs7g
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Fat43g
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Protein43g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing 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 whole chicken breasts, pat dry and season both sides with seasoned salt. Follow same instructions as salmon in Step 1, cooking until golden brown and chicken reaches minimum internal temperature, 5-7 minutes.
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If using sirloin steaks, pat dry and season both sides with seasoned salt. Follow same instructions as salmon in Step 1, cooking until steaks reach 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 Cook the Salmon
Pat salmon fillets dry, and season flesh side with seasoned salt.
Place a medium non-stick pan over medium-high heat.Add 1/2 tsp. olive oil and salmon, skin side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Not a fan of fish skin? Don't worry. Once the salmon is cooked, the skin will easily peel off and you can serve it without the skin.While salmon cooks, continue recipe. -
2 Crisp the Bacon
Line a microwave-safe plate with a paper towel.
Spread bacon on towel-lined plate and microwave until crisp, 30-60 seconds.Remove from microwave. Set aside to cool. -
3 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Trim cucumber and thinly slice into rounds. -
4 Assemble Salad and Finish Dish
Combine crisped bacon, dressing, spring mix, tomato, cucumber, and half the cheese (reserve remaining for garnish) in a mixing bowl.
Plate dish as pictured on front of card, topping salad with remaining cheese and topping salmon with softened butter (to taste). Bon appétit!
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