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
Way back when, a thousand or so years ago, Europeans believed that dill warded away witches and defended against spells. That was a long time ago; no need to resort to hocus-pocus to enjoy the aromatic flavor of dill. The herb is paired, as it so often is, with salmon; specifically a stupendous dill crema. This dish is delightful, and as a bonus, it'll keep you from being turned into a toad! What, we said no need to resort to hocus-pocus. We just want to. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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 Oven-Safe 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
Customize It Instructions
If using wild-caught salmon, follow same instructions as regular salmon in Step 1 and Step 3 and searing on flesh side until browned, 2-4 minutes, then roasting in hot oven until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken breasts or sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add protein to hot pan and cook until protein reaches minimum internal temperature, 5-7 minutes per side. Cook entirely on stovetop; do not roast in oven.
Prepare the Ingredients
Trim ends off green beans.
Stem and mince dill.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat salmon fillets dry, and season flesh side with ½ tsp. salt and a pinch of pepper.
Start the Green Beans
Toss green beans with garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil into green beans.
Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, cook salmon.
Roast the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add salmon to hot pan, flesh side down, and sear until browned, 2-4 minutes.
Flip salmon, and place pan in hot oven. Roast until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon roasts, finish green beans.
Finish the Green Beans
Sprinkle Parmesan, almonds, and a pinch of salt on green beans and roast again until green beans are tender, 7-9 minutes.
While green beans roast, make dill crema.
Make Dill Crema and Finish Dish
Combine sour cream, dill (reserve a pinch for garnish), 1 tsp. lemon juice, 1 tsp. olive oil, ¼ tsp. lemon zest, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, garnishing salmon with dill crema and reserved dill. Squeeze lemon wedges over to taste. Bon appétit!
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