Oven-Ready
Premium
Dijon and Dill Salmon
with garlic fingerling potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Fingerling Potatoes
- 1 Lemon
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2 oz. Cream Cheese
- 2 Green Onions
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Dijon Mustard
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Garlic Pepper
- 2 Dill Sprigs
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.
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Nutrition (per serving) pOM0dAqX
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Calories780
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Carbohydrates37g
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Net Carbs32g
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Fat53g
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Protein41g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
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
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1 Bake the Potatoes
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Stem and tear dill.Trim and thinly slice green onions on an angle, keeping white and green portions separate.In one provided tray, combine potatoes, 4 tsp. olive oil, half the garlic pepper (reserve remaining for salmon), and 1/4 tsp. salt. Spread into an even layer. Bake uncovered in hot oven until potatoes are fork-tender, 28-32 minutes.Carefully remove tray from oven. Add white portions of green onions and butter. Stir to combine and set aside. Tray will be hot! Use a utensil.While potatoes bake, continue recipe. -
2 Make Sauce and Add Salmon
In second provided tray, combine cream cheese, mustard, half the dill (reserve remaining for after baking), chicken base, a pinch of pepper, and 1/4 cup water. Cream cheese will melt as meal bakes. Cover tray with foil. Bake covered in hot oven until cream cheese melts, 10-12 minutes.
While sauce bakes, pat salmon dry and season flesh side with remaining garlic pepper and a pinch of salt.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.Remove from burner.After 10-12 minutes, remove sauce tray from oven. Stir to combine. Add salmon to tray, seared-side up. -
3 Bake Salmon and Finish Meal
Bake uncovered in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
While salmon bakes, halve lemon. Cut one half into wedges and juice the other half.Carefully remove from oven and transfer salmon to a plate. Add remaining dill and 1 tsp. lemon juice to tray with sauce. Stir to combine. Tray will be hot! Use a utensil.To serve, top salmon with sauce and garnish potatoes with green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!
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