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 chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
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 dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Start the Green Beans
Place green beans and garlic on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into green beans.
Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes.
Carefully 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.
Carefully remove from oven.
While salmon roasts, finish green beans.
Finish the Green Beans
Top green beans with Parmesan, almonds, and a pinch of salt.
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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