Meal Kit

Salmon with Romesco Cream

and sweet potato hash

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk

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 consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Salmon's flaky, tender deliciousness can stand on its own, but just because it can doesn't mean it should. We enrobe the subtle fish with a creamy sauce of roasted red pepper pesto, nutty Parmesan, and rich butter, a divine sauce for a delicate fish. The sweet potato and spinach hash on the side merely augments the perfection already revealed. Have we given this fine fish enough love? There's no such thing.

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • Info
    12 oz. Salmon Fillets
  • 4 oz. Grape Tomatoes
  • Info
    4 oz. Light Cream
  • 2 oz. Baby Spinach
  • Info
    1 oz. Grated Parmesan
  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • Info
    ⅓ oz. Butter

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

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

    Prepare the Ingredients

    Peel and cut sweet potato into 3/4" pieces.

    Quarter tomatoes.

    Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Roast the Sweet Potato

    Place sweet potato, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Toss to coat evenly.

    Spread into a single layer and roast in hot oven until tender, 15-18 minutes.

    While sweet potato roasts, marinate tomatoes and spinach.

  3. 3

    Marinate the Tomatoes and Spinach

    In a large mixing bowl, combine tomatoes, spinach, and a pinch of salt and pepper. Marinate at least 5 minutes.

  4. 4

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add salmon, skin side up, to hot pan and cook undisturbed, 4-6 minutes.

    Flip, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove salmon to a plate. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Vegetables

    Return pan used to cook salmon to medium heat. Add cream to hot pan and stir occasionally until slightly thickened, 2-3 minutes.

    Remove from burner and stir in red pepper pesto, butter, and Parmesan. Season with a pinch of salt.

    Stir in sweet potato to bowl containing tomato and spinach until combined.

    Plate as pictured on front of card, placing salmon on sauce. Bon appétit!

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