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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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • Info
    12 oz. Salmon Fillets
  • 10 oz. Fingerling Potatoes
  • 4 oz. Grape Tomatoes
  • Info
    1 fl. oz. Garlic Aioli
  • Info
    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
Contains: Artificial Colors and Sulfites
Food intolerance information

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
    710
  • Carbohydrates
    41g
  • Fat
    50g
  • Protein
    38g
  • Sodium
    1520mg

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

Customize It Instructions

  • If using whole chicken breasts, pat dry and season both sides with garlic pepper and 1/4 tsp. salt. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using mahi-mahi, pat dry, halve, and season both sides with garlic pepper and 1/4 tsp. salt. Follow same instructions as salmon in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  • If using NY strip steaks, pat dry and season both sides with garlic pepper and 1/4 tsp. salt. Follow same instructions as salmon in Step 3, cooking until steaks reach desired doneness, 7-10 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 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. 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. 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. 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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