Meal Kit

Salmon with Brown Butter Hollandaise

and Brussels sprouts almondine

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Tree Nuts

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

In Your Box (serves 2)

  • 1 Shallot
  • ½ tsp. Garlic Salt
  • Info
    ⅗ oz. Butter
  • 8 oz. Brussels Sprouts
  • 1 Lemon
  • Info
    ½ oz. Sliced Almonds
  • Info
    0.84 oz. Mayonnaise
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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 Roast Vegetables

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and halve shallot. Cut into ¼" slices. Combine shallot, Brussels sprouts, 2 tsp. olive oil, garlic salt, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet and spread into a single layer. Roast in hot oven until lightly browned, 18-20 minutes. While vegetables roast, halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  2. 2

    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, 6-8 minutes per side. Remove salmon to a plate and tent with foil. Wipe pan clean and reserve.

  3. 3

    Start the Hollandaise

    Place a small pan over medium heat and let heat, 2 minutes. Add butter to hot pan. Cook until butter begins to froth and turns a chestnut color, 4-5 minutes. Immediately, remove from burner and transfer butter to a mixing bowl, scraping pan to remove brown flakes. Rest butter, 1 minute.

  4. 4

    Finish the Hollandaise

    In another mixing bowl, combine mayonnaise, ½ tsp. lemon juice, and 1 tsp. water. Slowly pour browned butter (including all brown flakes) into bowl with mayonnaise and stir vigorously or whisk until creamy. If too thick, add more water, 1 tsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Carefully, stir together roasted vegetables with 1 tsp. lemon juice, almonds, and a pinch of salt. Plate dish as pictured on front of card, topping salmon with hollandaise and squeezing lemon wedges over meal to taste. Bon appétit!

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