Culinary Collection

Salmon and Lemon Herb Compound Butter

with creamy potato gratin and asparagus

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish (Salmon)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Everything is better with butter. Flaky, light salmon, too; you'll cook it to perfection, then top it with a creamy butter made with lemon zest and herbaceous thyme. Butter's not the only rich delight; a cheesy creamy gratin fills you up without weighing you down. Better with butter, and butter's found its best in this meal.

In Your Box (serves 2)

  • Info
    0.7 oz. Butter
  • Info
    12 oz. Salmon Fillets
  • 1 Tbsp. Cornstarch
  • 5 oz. Asparagus
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • 2 Russet Potatoes
  • 3 Thyme Sprigs
  • 1 Lemon
  • Info
    1 oz. Garlic & Herb Cheese Spread

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)

  • Calories
    746
  • Carbohydrates
    42g
  • Fat
    46g
  • Protein
    43g
  • Sodium
    1409mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 1

    Start the Potatoes

    Peel and slice potatoes into 1/8"-thick rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-6 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander. Set aside. Reserve pot; no need to wipe clean. While potatoes cook, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Compound Butter

    Trim woody ends off asparagus. Stem and mince thyme. Zest lemon and cut into wedges. In a mixing bowl, combine softened butter, 1 tsp. lemon zest, and thyme. Set aside. Combine cornstarch and 2 Tbsp. water in another mixing bowl. Set aside. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  3. 3

    Prepare the Asparagus

    Place asparagus on one half of prepared baking sheet. Drizzle with 1 tsp. olive oil and season with a pinch of salt and pepper. Spread into an even layer on their side.

  4. 4

    Finish Potatoes and Roast Asparagus

    Return pot used to cook potatoes to medium-high heat. Add ¾ cup potato cooking water, cornstarch mixture, garlic salt, and a pinch of salt and pepper to hot pan. Bring to a boil, stirring occasionally, until thickened, 2-3 minutes. Once boiling, remove from burner. Gently stir in cream cheese, garlic and herb cheese spread, and potatoes. Transfer to prepared casserole dish and place on other half of baking sheet. Roast in hot oven until asparagus are tender and potatoes are lightly browned, 12-15 minutes. While vegetables roast, cook salmon.

  5. 5

    Cook Salmon and Finish Dish

    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. Plate dish as pictured on front of card, topping salmon with compound butter and squeezing lemon wedges over to taste. Bon appétit!

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