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
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.
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 Non-Stick Pan
Before You Cook
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.
Prepare the Ingredients
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.
Make the Sauce
In a mixing bowl, combine mustard, mayonnaise, honey, and a pinch of pepper. Set aside.
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.
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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