Salmon with Cranberry Chutney

and butternut squash hash

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

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)

  • 12 oz. Cubed Butternut Squash
  • Info
    ⅗ oz. Butter
  • 1 oz. White Cooking Wine
  • 1 Sage Sprig
  • 1 tsp. Chipotle Cinnamon Seasoning
  • 1 Lemon
  • 1 tsp. Sugar
  • ½ oz. Dried Cranberries
  • 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
    548
  • Carbohydrates
    30g
  • Fat
    33g
  • Protein
    35g
  • Sodium
    1099mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Start the Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning onto squash. Spread into a single layer on one side of sheet. Roast in hot oven until tender, 10 minutes. Remove from oven. Squash will finish cooking in a later step. While squash roasts, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem sage. Place leaves on a dry paper towel in a single layer. Top with another dry paper towel. Microwave until crisp, 2-3 minutes. Halve lemon. Juice one half and cut other half into wedges. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook Salmon and Finish Squash

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to empty space on prepared baking sheet, seared side up. Gently flip squash. Roast until squash is browned and tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon and squash roast, make sauce.

  • 4

    Make the Chutney

    Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice. Stir to combine and bring to a simmer. Once simmering, reduce heat to low and stir occasionally until cranberries are plump and liquid has reduced by half, 3-5 minutes. Remove from burner and stir in butter. Cover and set aside.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with cranberry chutney. Crumble sage and sprinkle over squash. Squeeze lemon wedges over dish to taste. Bon appétit!

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