Meal Kit

Salmon with Hatch Chili Crema

and pepita butter sweet potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • ¼ oz. Cilantro
  • Info
    ⅗ oz. Butter
  • 2 oz. Chopped Green Hatch Chiles
  • 1 tsp. Seasoned Salt Blend
  • Info
    2 oz. Sour Cream
  • 18 oz. Sweet Potato
  • ½ oz. Pepitas
  • Info
    12 oz. Salmon Fillets

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    ½ "dice sweet potato ¼" slice shallot prepped BS, 425 oven toss sw pot and shallot with 1 Tbsp oil, seasoned salt roast 15 minutes, stir and roast 7-10 minutes until tender and browned remove from oven

  2. 2


    coarse chop pepitas mince cilantro

    toss finished sweet potatoes with butter and pepitas

  3. 3

    make sauce

    bowl combine sour cream, hatch chiles, cilantro, pinch salt and pepper, 1 tsp oil

  4. 4

    finish sweet potatoes

    toss finished sweet potatoes with butter and pepitas

  5. 5

    cook salmon

    med NS pan, med-high heat, 2 tsp oil standard salmon procedure and times

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