Meal Kit

Salmon and Sun-Dried Tomato Butter

with lemon crema broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Sun-dried tomatoes are true beach bums; they sit in the sun for about four to ten days to loose their liquid and gain their tang. They also lose most of their mass during the process, shrinking down to the raison-y preserved fruit that packs so much flavor in the pesto provided here. Mixed with butter, placed on salmon, and all that time in the rays really pays off.

In Your Box (serves 2)

  • Info
    2 tsp. Sun-Dried Tomato Pesto
  • 1 Shallot
  • 12 oz. Broccoli Florets
  • 1 Lemon
  • Info
    2 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • Info
    12 oz. Salmon Fillets

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
    617
  • Carbohydrates
    16g
  • Fat
    43g
  • Protein
    42g
  • Sodium
    1105mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

    Prepare Ingredients and Make Crema

    Cut broccoli into bite-sized pieces. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Peel and halve shallot. Slice halves into thin strips. Combine sour cream, 1 tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl. Set aside. Pat salmon dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Roast the Broccoli

    Place broccoli and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, make butter.

  3. 3

    Make the Butter

    In another mixing bowl, combine pesto, softened butter, and a pinch of salt and pepper. Set aside.

  4. 4

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 1 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping broccoli with crema and salmon with butter. Bon appétit!

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