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
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Green – the color of money, Kermit the Frog, shamrocks, and this delicious, divine sauce, perfectly paired with a fabulous flakey fillet of salmon. Green is also the color of zucchini, cooked in this recipe with white wine and paprika, which adds a smoky tinge to the squash. Most of all, green is the color of envy, as anyone who sees you devouring such a beautiful dinner will feel.
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
Large 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
Prepare Ingredients and Make Green Goddess Sauce
Halve potatoes lengthwise. Cut into 1/4" half-moons.
Trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons.Mince garlic.In a mixing bowl, combine yogurt, basil pesto, 2 Tbsp. water, and a pinch of salt. Set aside.Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and pepper.
Start the Potatoes
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and potatoes to hot pan. Cook undisturbed until lightly browned, 5 minutes.
Then stir occasionally until well-browned, 3-4 minutes.Season with 1/2 tsp. salt. Transfer to half of prepared baking sheet and roast in hot oven, 8 minutes.Remove from oven. Potatoes will finish cooking in a later step.Reserve pan; no need to wipe clean.
Start the Salmon
Return pan used to sear potatoes to medium-high heat.
Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until browned, 2-4 minutes.
Finish the Salmon
Flip salmon and place, skin side down, on other half of prepared baking sheet. Roast until potatoes are tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.While salmon and potatoes roast, cook zucchini.
Make the Spanish Zucchini
Return pan used to sear salmon to medium-high heat.
Add 1/2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly brown, 3-4 minutes.Add white wine, garlic, and paprika. Stir often until wine is mostly evaporated, 1-3 minutes.Season with a pinch of salt and remove from burner.Plate dish as pictured on front of card, removing salmon skin with a fork, if desired and placing green goddess sauce next to salmon. Bon appétit!
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