Salmon with Whole Grain Mustard Sauce

with potatoes and green beans

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, 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

Mustard and mustard seeds used to have medicinal purposes. The Greeks thought it helped heal scorpion stings; the Romans used mustard for toothaches. Well, if your tooth has been stung by a scorpion, boy, do we ever have the meal for you! (Kidding, kidding… see a doctor if your bicuspid has been attacked by an arachnid.) Center stage is a fine, flakey salmon enrobed by a honey-y mustard sauce that will heal your taste buds of the searing pain of boredom. Potatoes and green beans make for a delicious curative from the disease of hunger. Take two of these, and order this again in the morning.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 8 oz. Green Beans
  • 1 tsp. Sweet Basil, Citrus, and Garlic Rub
  • Info
    12 oz. Salmon Fillets
  • 2 Tbsp. Grainy Mustard
  • Info
    ½ oz. Mayonnaise
  • ½ fl. oz. Honey

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
    658
  • Carbohydrates
    44g
  • Fat
    38g
  • Protein
    40g
  • Sodium
    1797mg

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

  • 1

    Start the Potatoes

    Cut potatoes into ¾" chunks. Place potato chunks on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast, 15 minutes. Remove from oven. Potatoes will finish cooking in a later step. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince chives. Trim ends off green beans. Peel and halve shallot. Slice thinly. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  • 3

    Make the Sauce

    In a mixing bowl, combine mustard, mayonnaise, honey, and a pinch of pepper. Set aside.

  • 4

    Cook the Green Beans

    After potatoes have cooked for 15 minutes, remove from oven. Carefully, add green beans and shallots to baking sheet with potatoes and toss with a pinch of salt and pepper. Roast until green beans are tender and potatoes are browned, 7-9 minutes. While green beans roast, cook salmon.

  • 5

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon fillets, flesh side down, to hot pan and cook until salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove from burner. Plate dish as pictured on front of card, drizzling salmon with sauce. Bon appétit!

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