Meal Kit

Salmon with Summer Vegetables

and pesto aioli

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Pine Nuts), Fish (Salmon), Milk, Eggs

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
  • Under %{max_calories} calories
    Under 35g carbs

The sun may be setting on summer, but that won't keep us from wringing every last drop we can out of these last warm days. This tender salmon with summer vegetables is the perfect way to say sayonara to the season. Simply grilled corn on the cob, red onion, tomato, and zucchini are perfectly complemented by a basil pesto aioli for a meal that's light, healthy, and satisfying.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 2 Zucchinis
  • 2 Roma Tomatoes
  • 1 Red Onion
  • Info
    1½ oz. Mayonnaise
  • Info
    1 Tbsp. Basil Pesto
  • Info
    2 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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl

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

    Shuck corn, rinse, and halve. Halve Roma tomatoes lengthwise. Trim zucchini ends and halve lengthwise. Trim onion top, peel, and cut into quarters, leaving root intact to hold wedges together. Rinse salmon, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Prepare the Pesto Aioli

    Combine mayonnaise and basil pesto in a small bowl. Season with a pinch of salt and pepper and set aside.

  3. 3

    Grill the Salmon

    Heat a grill pan or outdoor grill over medium-high heat and spray with cooking spray. Place salmon on grill and cook 4-5 minutes per side, or until salmon is well-browned and reaches a minimum internal temperature of 145 degrees. Transfer to a plate, loosely cover with foil, and let rest 5 minutes.

  4. 4

    Grill the Vegetables

    Combine zucchini, tomatoes, and red onions in a medium mixing bowl. Drizzle vegetables with 2 tsp. olive oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Add vegetables, including corn, to grill, cut side down, and grill 4-5 minutes on each side, or until well-browned and tender. Corn may require additional cooking time.

  5. 5

    Plate the Dish

    Add a serving of vegetables to a plate and serve with salmon. Serve pesto aioli on salmon or on side.

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