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
Cilantro (which also goes by the secret name "coriander") is center stage in this meal. These leaves and stems, rich in flavor, combine with tangy Greek yogurt and a hint of lime for a sauce that adds a bit of cool umph to flaky, light salmon. It also can be used on the fresh snap peas (secret name is just adding "sugar" in front of "snap"… how unimaginative!) and couscous side. The secret name for this entire dish? Absolutely delicious. Also known as, your favorite weeknight meal.
Tip: Strings in the snap peas make them less than ideal for chewing. Best way to remove them? Pinch the curly end of the pod, and grab the small curl at the bottom, pinching until its completely removed. Then pull downward to remove the "string." (You can use a knife to help you, just be careful!)
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
Cook the Couscous
Once boiling, add couscous, 1 Tbsp. olive oil, and garlic salt to pot. Remove from burner, cover, and set aside, 10 minutes.
After 10 minutes, remove cover, fluff couscous, and set aside covered.
While couscous cooks, prepare ingredients.
Prepare the Ingredients
Halve and juice lime.
Pull strings from snap peas and halve on an angle.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add snap peas to hot pan and stir occasionally until tender, 2-3 minutes.
Add tomato and cook, 1-2 minutes.
Transfer cooked vegetables to pot with couscous. Add 2 tsp. lime juice and stir to combine.
Wipe pan clean and reserve.
Make the Sauce
In a mixing bowl, combine yogurt, 1 tsp. olive oil, 1 tsp. lime juice, cilantro, and a pinch of salt and pepper.
Cook Salmon and Finish Dish
Return pan used to cook vegetables to 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, 4-6 minutes per side.
Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!
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