with chive sour cream, arugula salad, and lemon-caper vinaigrette
Prep & Cook Time:25-35 min.
Cook Within:3 days
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
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.
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
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
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.
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.
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.
Make the Chive Cream
Stir together sour cream and chives in a small bowl. Season to taste with a pinch of salt.
Make the Salad
Add arugula to the bowl containing lemon-caper vinaigrette and toss gently.
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.
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