Express
Sweet 'N' Savory Salmon
with butternut squash almondine
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon)
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 9 oz. Salmon
- 1 Green Bell Pepper
- 1 fl. oz. Pure Maple Syrup
- ½ oz. Roasted Sliced Almonds
- 2 Garlic Cloves
- 1½ tsp. Pot Roast Seasoning
- 0.125 oz. Harissa Spice Blend
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)
-
Calories600
-
Carbohydrates39g
-
Net Carbs32g
-
Fat39g
-
Protein31g
-
Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
-
1 Cook the Vegetables
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, bell peppers, 1/4 cup water, pot roast seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Coarsely chop garlic.
Pat salmon dry and season flesh side with 1 tsp. harissa spice blend (use less if spice-averse; remaining is yours to use as you please!) and 1/4 tsp. salt. -
3 Cook the Salmon
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean. -
4 Make Glaze and Finish Dish
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add 3 Tbsp. water and maple syrup. Bring to a simmer.Once simmering, stir occasionally until glaze has slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with glaze and garnishing vegetables with almonds. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
