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Salmon and Dill Béarnaise
with sautéed potatoes and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 10 oz. Fingerling Potatoes
- 4 oz. Grape Tomatoes
- 2 fl. oz. Garlic Aioli
- ⅘ oz. Lemon Garlic Butter
- 0.28 oz. Lemon Juice
- 2 Dill Sprigs
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates28g
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Net Carbs23g
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Fat60g
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Protein38g
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Sodium1580mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Halve potatoes lengthwise.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Stem dill.Pat salmon dry and season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Cook the Potatoes and Tomatoes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, garlic salt, and Italian seasoning to hot pan. Stir to combine.
Add 1/4 cup water. Cover and cook until beginning to brown, 8-10 minutes.Uncover and stir in tomatoes and a pinch of salt and pepper until combined. Stir occasionally until tomatoes begin to release juices and potatoes are fork-tender, 3-4 minutes.Remove from burner. Rest, 3 minutes.While potatoes and tomatoes cook, continue recipe. -
3 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. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine softened butter, garlic aioli, lemon juice, half the dill (reserve remaining for garnish), and a pinch of salt until smooth. Set aside.
If butter is too firm, place in a microwave-safe bowl and microwave until very soft, but not melted, 5-10 seconds at a time.Plate dish as pictured on front of card, topping salmon with sauce and remaining dill. Bon appétit!
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