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
Swirl together miso and butter in a hot pan, and find your salmon dressed with something delightful. The creamy butter and umami miso marry to form a richness and depth almost unbearably delicious when combined with the seared, then baked salmon. One taste, and you'll find yourself using miso butter for everything. 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
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 the Ingredients
Trim ends off green beans.
Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
If using wild-caught salmon, season same amount.
Sear the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Place salmon in hot pan, skin side up, and sear until lightly browned, 2-4 minutes.
If using wild-caught salmon, follow same instructions.
Finish the Salmon
Flip salmon, and place pan in hot oven.
Roast until salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
If using wild-caught salmon, roast until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
While salmon roasts, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add garlic and almonds to hot pan and cook until aromatic, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 4-6 minutes.
Set aside 1 Tbsp. green onions. Sprinkle remaining green onions over green beans.
Transfer green beans to a plate. Reserve pan, no need to wipe clean.
Make Butter and Finish the Dish
Return pan used to cook green beans to medium-high heat. Add butter, reserved green onions, and miso paste to pan and stir constantly until miso is completely incorporated, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping salmon with butter and squeezing lime quarters over meal to taste. Bon appétit!
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