with roasted green beans and Parmesan red potatoes
Prep & Cook Time:35-45 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
The flakey, delicate nature of salmon melds with the bright sunniness of lemon as if they were meant for each other. (Cue the 60s pop songs all about skies being blue together.) But adding garlic and butter to the mix? Now that's a foursome that'll bring pure joy to your weeknight meal. (Along with hearty potatoes and healthy green beans.) So happy together. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Prepare the Ingredients
Cut potatoes into 1" wedges.
Trim ends off green beans.
Stem and coarsely chop parsley.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Roast the Potatoes and Green Beans
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for green beans), Parmesan, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Place green beans on empty half and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven until vegetables are tender, 19-21 minutes, flipping potatoes once halfway through.
While vegetables roast, cook salmon.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove salmon to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook salmon to medium-low heat. Add cheese spread (crumbling if necessary) and 2 Tbsp. water to hot pan and stir constantly until melted and combined, 30-60 seconds. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Stir in mayonnaise, butter, 1 tsp. water, ½ tsp. lemon juice, and a pinch of salt until butter is melted and combined.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with sauce. Garnish meal with parsley and squeeze lemon wedges over to taste. Bon appétit!
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