Salmon Crusted with "Everything Bagel" Seasoning

with chive sour cream, arugula salad, and lemon-caper vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

As the apocryphal story goes, the "Everything Bagel" was invented when an enterprising teenager sweeping up seeds at a New York bagel shop was struck by the idea to top bagels with a hodgepodge of seasonings. Served atop an arugula salad with a caper-lemon vinaigrette, one bite will put you in a New York state of mind.

In Your Box (serves 2)

  • 1 Lemon
  • ⅕ oz. Capers
  • 1 Shallot
  • 4 oz. Grape Tomatoes
  • 6 Chives
  • Info
    2 Salmon Fillets
  • ½ oz. Dijon Mustard
  • ¾ Tbsp. Home Chef "Everything Bagel" Seasoning
  • Info
    2 oz. Sour Cream
  • 3 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    519
  • Carbohydrates
    20g
  • Fat
    21g
  • Protein
    48g
  • Sodium
    550mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Zest lemon, halve, and juice. Mince capers. Peel and halve shallot. Slice half the shallot into thin strips and mince other half. Halve grape tomatoes. Mince chives. Rinse salmon fillets and pat dry.

  • Step 2 - Cook the Salmon
    2

    Cook the Salmon

    Place salmon on prepared baking sheet. Brush tops of salmon with Dijon mustard and sprinkle with "everything bagel" seasoning generously and evenly. Bake until salmon is flaky, firm, and reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and set aside. While salmon bakes, make vinaigrette.

  • Step 3 - Make the Vinaigrette
    3

    Make the Vinaigrette

    Combine capers, minced shallot, and 1 Tbsp. lemon juice in a medium mixing bowl. Drizzle in 2 Tbsp. olive oil and whisk briskly until oil and lemon juice are fully combined. Season to taste with ¼ tsp. salt and a pinch of pepper.

  • Step 4 - Make the Chive Cream
    4

    Make the Chive Cream

    Stir together sour cream and chives in a small bowl. Season to taste with a pinch of salt.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Add arugula to the bowl containing lemon-caper vinaigrette and toss gently.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve arugula in the center of a plate. Top with tomatoes, sliced shallot (to taste), and salmon. Garnish with a dollop of chive sour cream and lemon zest.