Express
Salmon and Dill Butter with Sour Cream and Onion Mashed Potatoes and Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Rachel Post
Dill and seafood go together like two peas in the pod (there are no peas in this recipe), like peanut butter and jelly (not included in your box), or sour cream and onion… which we have right here, being stirred into creamy mashed potatoes. You know what else goes together? You and this dinner.
In Your Box (serves 2)
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12 oz. Salmon Fillets
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8 oz. Mashed Potatoes
- 6 oz. Trimmed Green Beans
- 2 Green Onions
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1 oz. Sour Cream
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⅗ oz. Butter
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
- ½ tsp. Orange Pepper
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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Calories650
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Carbohydrates20g
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Net Carbs16g
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Fat46g
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Protein40g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 customized protein, pat dry, and season both sides with orange pepper and a pinch of salt
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If using filets mignon, follow same instructions as salmon in Step 1, cooking until steaks reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as salmon in Step 1, cooking undisturbed until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Salmon
Pat salmon fillets dry, and season flesh side with orange pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add 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, prepare ingredients. -
2 Prepare the Ingredients
Thinly slice green onions, keeping white and green portions separate.
Stem dill and coarsely chop.In a mixing bowl, combine dill and softened butter. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans and white portions of green onions to hot pan. Cook undisturbed, 1 minute.Add ¼ cup water, garlic salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. -
4 Heat Potatoes and Finish Dish
Place mashed potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave on high until heated through, 1-2 minutes, stirring once halfway through.
Remove from microwave and stir in sour cream and green portions of green onions until combined.Plate dish as pictured on front of card, topping salmon with dill butter. Bon appétit!
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