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
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
Medium Non-Stick Pan
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 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.
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.
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.
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.
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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