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
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.
Before You Cook
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)
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.
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.)
Cook The Shallots
In the same pan over medium high heat, add shallots and cook until browned and tender, 3-4 minutes.
Finish The Dish
Plate dish as pictured on front of card, drizzling honey on top of the salmon. Bon appétit!
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