15 Minute Meal Kit

Salmon and BLT Salad with Tuscan Herb Butter

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish (Salmon)

Calories Conscious
Carb Conscious
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

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)

  • Info
    12 oz. Salmon Fillets
  • ½ oz. Crumbled Bacon
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    1½ fl. oz. Italian Romano Dressing
  • 1 Persian Cucumber
  • 2 Roma Tomatoes
  • 5 oz. Spring Mix
  • ½ tsp. Seasoned Salt Blend
  • Info
    ⅘ oz. Tuscan Herb Butter

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using mahi-mahi, halve and pat dry. Season all over with seasoned salt. Follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.

  • If using chicken, pat dry, and season both sides with seasoned salt. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 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, crisp bacon.

  2. 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.

    Set aside to cool.

  3. 3

    Prepare the Ingredients

    Core tomatoes and cut into 1/2" dice.

    Trim cucumber and thinly slice into rounds.

  4. 4

    Assemble Salad and Finish Dish

    Mix bacon, dressing, spring mix, tomatoes, cucumbers, and half the cheese (reserve remaining for garnish) in a mixing bowl until completely combined.

    Plate dish as pictured on front of card, topping salad with remaining cheese and topping salmon with softened butter. Bon appétit!

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