Meal Kit
Culinary Collection
Salmon and Lemon Crème Fraîche
with steak fries and broccolini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Rachel Post
Get a touch of fancy with your salmon, with the lovely, creamy, cooling crème fraiche and lemon combining for delicious results. You can even use the sauce on the potatoes or broccolini on the side; we're never ones to tell you what to do. (Except for making sure your oven and pans are hot before adding food, you gotta do that.)
In Your Box (serves 2)
- 2 Russet Potatoes
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12 oz. Salmon Fillets
- 8 oz. Broccolini
- 1 Lemon
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2 oz. Creme Fraiche
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1 oz. Shredded Parmesan Cheese
- 6 Chive Sprigs
- ½ tsp. Garlic Pepper
- ½ tsp. Pink Seasoned 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.
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Nutrition (per serving) d3VjyV3D
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Calories760
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Carbohydrates42g
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Net Carbs37g
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Fat46g
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Protein46g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Baking Sheet
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 whole chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach 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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If using NY strip steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach desired doneness, or 7-10 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 Ingredients and Make Lemon Crème Fraîche
Quarter potatoes lengthwise, then cut into wedges.
Trim bottom ends from broccolini and cut into thirds.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince chives.In a mixing bowl, thoroughly combine crème fraîche, 2 tsp. lemon juice, garlic pepper, 1/2 tsp. lemon zest, and a pinch of salt. Set aside.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
2 Prepare the Vegetables
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into potatoes. Spread into a single layer on one side.
On empty side of baking sheet, add broccolini, 2 tsp. olive oil, and pink seasoned salt. Massage oil and pink seasoned salt into broccolini. Spread into a single layer on their side. -
3 Roast the Vegetables
Roast vegetables in hot oven until tender, 15-20 minutes, carefully flipping vegetables once halfway through.
Carefully remove from oven. Transfer broccolini to a plate.Top potatoes with cheese. Roast again until potatoes are golden brown and cheese is melted, 2-4 minutes.While vegetables roast, continue recipe. -
4 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 from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon crème fraîche and chives. Squeeze lemon wedges over to taste. Bon appétit!
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