All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Basil gets all the pesto love, cilantro all the soapy concerns, parsley's in everything, but everyone's sleeping on tarragon, the herb that sounds like it's on a geometry quiz. Tarragon's power and deliciousness are showcased in this lovely crema, with lemon bringing the citrus. The salmon and the crema go together hand-in-hand, making for an all-star outing for hexagon… we mean, tarragon.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
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 scallops, pat dry and season both sides with a pinch salt and pepper. Follow same instructions as salmon in Step 4, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
If using chicken breasts, pat dry and season both sides with a pinch salt and pepper. Follow same instruction as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using 24 oz salmon, follow same instructions working in batches if necessary.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem and mince tarragon.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Make the Lemon Tarragon Crema
In a mixing bowl, stir together sour cream, ½ tsp. lemon zest, 1 tsp. lemon juice, tarragon, ¼ tsp. salt, and a pinch of pepper. Set aside.
Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and onion to hot pan. Stir occasionally until tender and browned, 8-10 minutes.
Stir in seasoned salt, butter, and a pinch of salt and pepper. Remove from burner.
While Brussels sprouts cook, 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 sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon tarragon crema. Squeeze lemon wedges over to taste. Bon appétit!
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