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
Cook the Salmon
Pat salmon fillets dry, and season flesh side with half the seasoned salt (reserve remaining for salad).
Place a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and 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.
While salmon cooks, crisp bacon.
Crisp the Bacon
Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.
Set aside to cool.
While bacon crisps, prepare ingredients.
Prepare the Ingredients
Core tomatoes and cut into ½" dice.
Trim cucumber and thinly slice into rounds.
Assemble Salad and Finish Dish
Mix bacon, dressing, spring mix, tomatoes, cucumbers, half the Parmesan (reserve remaining for garnish), and remaining seasoned salt in a mixing bowl until completely combined.
Plate dish as pictured on front of card, topping salad with remaining Parmesan and topping salmon with softened butter. Bon appétit!
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