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 Oven-Safe 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
Prepare The Ingredients
Core tomato and cut into ½" dice
Trim cucumber and thinly slice into rounds
Set butter on counter to soften
Cook The Bacon and Salmon
Spread bacon on a paper towel-lined plate and microwave until crisp, 1-2 minutes. Let cool.
Pat salmon fillets dry, and season flesh side with half the seasoned salt.
Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer pan to oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Make The Salad
Add cooked bacon, dressing, spring mix, tomatoes, cucumbers, half the parmesan, and remaining seasoned salt to a large mixing bowl until completely combined.
Finish The Dish
Plate dish as pictured on front of card, topping salad with remaining Parmesan. Bon appétit!
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