Meal Kit
Culinary Collection
Garlicky Salmon with Mojo Aioli
and lime butternut squash elotes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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Under 35g carbs
Chef
Rachel Post
Maybe looking for something a bit lighter for dinner? Enjoy a filling meal without all the carbs! We paired tender, sweet butternut squash with garlic salmon and topped it with a mojo aioli that'll be having you ask for more please!
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Cubed Butternut Squash
- 3 oz. Corn Kernels
- 1 Lime
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1 oz. Creme Fraiche
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0.84 oz. Mayonnaise
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½ oz. Grated Cotija Cheese
- 2 Garlic Cloves
- 1 tsp. Citrus Mojo Rub
- ½ tsp. Garlic Pepper
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) DOpRXwPr
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Calories630
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Carbohydrates28g
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Net Carbs24g
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Fat41g
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Protein40g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
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If using chicken breasts, pat dry and season both sides with remaining garlic pepper and a pinch of salt. Follow same instructions as salmon in Steps 3 and 4, cooking on one side, 2-4 minutes, flipping, transferring to baking sheet, adding topping, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using mahi-mahi fillets, halve and pat dry. Season all over with remaining garlic pepper and a pinch of salt. Follow same instructions as salmon in Steps 3 and 4, cooking on one side, 2-3 minutes, flipping, transferring to baking sheet, adding topping, and roasting until mahi-mahi reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
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If using NY strip steak, pat dry and season both sides with remaining garlic pepper and a pinch of salt. Follow same instructions as salmon in Steps 3 and 4, cooking on one side, 2-3 minutes, flipping, transferring to baking sheet, adding topping, and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Start the Vegetables
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic pepper (reserve remaining for salmon), 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until beginning to soften, 15 minutes.While butternut squash roasts, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Mince garlic.Pat salmon dry and season flesh side with remaining garlic pepper and a pinch of salt. -
3 Add the Salmon
Place a medium non-stick pan over medium-high heat and spray with cooking spray. Add salmon, skin-side up, to hot pan. Sear until golden brown on one side, 2-4 minutes.
Remove from burner.After 15 minutes, carefully remove baking sheet from oven. Push butternut squash to one side. Baking sheet will be hot! Use a utensil. Transfer salmon, seared-side up, to now-empty side of baking sheet. Top with half the garlic (reserve remaining for vegetables) and 1 tsp. olive oil. -
4 Finish the Vegetables and Salmon
Top butternut squash with corn, remaining garlic, and a pinch of salt.
Roast in hot oven until vegetables are tender and browned and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While vegetables and salmon roast, continue recipe. -
5 Make Sauces and Finish Dish
In a mixing bowl, combine crème fraîche, 2 tsp. lime juice, and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
In another mixing bowl, combine mayonnaise, citrus mojo rub, and 1 tsp. water. Plate dish as pictured on front of card, topping salmon with mojo aioli and garnishing vegetables with lime crema and cheese. Squeeze lime wedges over to taste. Bon appétit!
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