Walnut-Crusted Dijon Salmon

with chipotle Brussels sprouts

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

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

In Your Box (serves 2)

  • 1 tsp. Chipotle Seasoning
  • ½ fl. oz. Honey
  • 1 Shallot
  • ½ oz. Dijon Mustard
  • Info
    12 oz. Salmon Fillets
  • Info
    ½ oz. Walnut Halves
  • 12 oz. Brussels Sprouts

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
    475
  • Carbohydrates
    23g
  • Fat
    28g
  • Protein
    39g
  • Sodium
    987mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Coarsely chop walnuts Peel and slice shallot into very thin rounds. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). (Time: 1:30)

  • 2

    Roast The Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 tsp of olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes. Remove from oven and toss with chipotle seasoning. While brussels sprouts cook, prepare the salmon.

  • 3

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with ¼ tsp of salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet with the brussels sprouts, seared side up. Spread dijon mustard evenly on tops of salmon. Add chopped walnuts on top of mustard. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; no need to wipe clean. (End of step.)

  • 4

    Cook The Shallots

    In the same pan over medium high heat, add shallots and cook until browned and tender, 3-4 minutes.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, drizzling honey on top of the salmon. Bon appétit!

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