Salmon and Classic Citrus Beurre Blanc
with green beans and potatoes
Prep & Cook Time: 35-45 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 8 oz. Green Beans
- 1 Lemon
- ¼ oz. Parsley
- ½ tsp. Garlic Salt
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) gqRjWDqE
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
Customize It Instructions
If using customized protein, pat dry and season both sides with a pinch of salt and pepper.
If using chicken breasts, follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks or filets mignon, follow same instructions as salmon in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Prepare the Ingredients
Cut potatoes into 1" wedges.Trim ends off green beans.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem and coarsely chop parsley.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, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven, 8 minutes.Carefully, remove baking sheet from oven and flip potatoes. 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. Baking sheet will be hot! Use a utensil.Roast in hot oven until tender, 10-15 minutes.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, 1/2 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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