Oven-Ready
Premium
Salmon with Walnut-Parsley Butter
and red pepper fingerling potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Salmon), Milk
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Under 35g net carbs
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 9 oz. Fingerling Potatoes
- 4 oz. Sliced Red Bell Peppers
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1 oz. Sun Dried Tomato Pesto
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1 oz. Walnut Halves
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
- ¼ oz. Parsley
- 1 tsp. Garlic Pepper
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.
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Nutrition (per serving)
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Calories760
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Carbohydrates30g
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Net Carbs24g
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Fat52g
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Protein43g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe 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
Customize It Instructions
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If using chicken breasts, pat dry. Bake uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
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If using sirloin steaks, pat dry. Bake uncovered in hot oven until steaks reach minimum internal temperature, 15-20 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Set butter on counter to soften.
Prick potatoes all over with a fork. In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel. Microwave covered, 3 minutes.Carefully remove from microwave. Transfer potatoes to provided tray and toss with 2 tsp. olive oil, garlic pepper, bell peppers, and 1/4 tsp. salt. Spread into an even layer.Bake uncovered in hot oven until vegetables start to soften, 15-20 minutes. -
2 Add the Salmon
Pat salmon dry and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon skin-side up to hot pan. Sear until golden-brown on one side, 2-4 minutes.Remove from burner.After 15-20 minutes, carefully remove tray from oven. Push vegetables to one side of tray. Transfer salmon skin-side down to now-empty side of tray. Tray will be hot! Use a utensil. -
3 Bake Meal and Make Compound Butter
Bake uncovered in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
While meal bakes, stem and coarsely chop parsley.Crush walnuts in shipping bag. In a mixing bowl, combine softened butter, crushed walnuts, parsley, and a pinch of pepper. Set aside.Carefully remove tray from oven. Stir pesto into vegetables.To serve, top salmon with compound butter and garnish vegetables with cheese. Bon appétit!
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