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Salmon with Dill Béarnaise
with sautéed potatoes and tomatoes
Prep & Cook Time: 15-20 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish (Salmon), Milk, Eggs
Chef
Rachel Post
Dill: four little letters (well, three actually), and so much amazing flavor. It's used in cuisines around the world, it's a proud member of the apiaceae family of plants, and it's a well-known friend to pickled cucumbers. And dill brings its customary powerhouse flavor and good cheer to this buttery garlicy sauce that sits atop this flaky, delicate salmon. Just look for the four letters for fantastic flavor. (Ok, three.)
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 10 oz. Fingerling Potatoes
- 4 oz. Grape Tomatoes
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1 fl. oz. Garlic Aioli
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⅘ oz. Lemon Garlic Butter
- 0.28 oz. Lemon Juice
- 2 Dill Sprigs
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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.
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Nutrition (per serving) 9OzRo5O5
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Calories710
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Carbohydrates41g
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Fat50g
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Protein38g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Halve potatoes lengthwise.
Halve tomatoes.Stem dill.Pat salmon fillets dry and season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Cook the Potatoes and Tomatoes
Place a large non-stick pan over medium high heat.
Add 2 tsp. olive oil, potatoes, garlic salt, and Italian seasoning to hot pan. Stir to combine.Add 1/4 cup water. Cover and cook until beginning to brown, 8-10 minutes.Uncover and stir in tomatoes and a pinch of salt and pepper until combined. Stir occasionally until tomatoes begin to release juices and potatoes are fork-tender, 3-4 minutes.Remove from burner. Rest, 3 minutes.While potatoes and tomatoes cook, continue recipe. -
3 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. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. -
4 Make Sauce and Finish Dish
Combine softened butter, garlic aioli, lemon juice, half the dill (reserve remaining for garnish), and a pinch of salt in mixing bowl.
Plate dish as pictured on front of card, topping salmon with sauce and remaining dill. Bon appétit!
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