Meal Kit
Salmon and Sun-Dried Tomato Butter
with lemon crema broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
Sun-dried tomatoes are true beach bums; they sit in the sun for about four to ten days to lose their liquid and gain their tang. They also lose most of their mass during the process, shrinking down to the raisin-y preserved fruit that packs so much flavor in the pesto provided here. And when that pesto is mixed with butter and placed on salmon… all that beach bum sunbathing time really paid off! Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
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12 oz. Salmon Fillets
- 1 Lemon
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2 oz. Sour Cream
- 1 Shallot
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⅗ oz. Butter
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2 tsp. Sun-Dried Tomato Pesto
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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Calories640
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Carbohydrates19g
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Net Carbs14g
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Fat45g
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Protein41g
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Sodium1280mg
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
Customize It Instructions
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If using customized protein, pat dry, and season both sides with a pinch of salt and pepper.
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If using ahi tuna, follow same instructions as salmon in Step 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using chicken breasts, 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 NY strip steak, follow same instructions as salmon in Step 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare Ingredients and Make Lemon 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 (reserve remaining for butter), and a pinch of pepper in a mixing bowl. Set aside.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
2 Roast the Broccoli
Place broccoli and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 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 Make the Butter
In another mixing bowl, combine pesto, reserved lemon juice (to taste), softened butter, and a pinch of salt and pepper. Set aside.
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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 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 broccoli with lemon crema and salmon with butter. Squeeze lemon wedges over dish to taste. Bon appétit!
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