Meal Kit

Culinary Collection

Garlicky Salmon with Mojo Aioli

and lime butternut squash elotes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under 35g carbs

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)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Cubed Butternut Squash
  • 3 oz. Corn Kernels
  • 1 Lime
  • Info
    1 oz. Creme Fraiche
  • Info
    0.84 oz. Mayonnaise
  • Info
    ½ oz. Grated Cotija Cheese
  • 2 Garlic Cloves
  • 1 tsp. Citrus Mojo Rub
  • ½ tsp. Garlic Pepper
Contains: Artificial Colors
Food intolerance information

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
    630
  • Carbohydrates
    28g
  • Net Carbs
    24g
  • Fat
    41g
  • Protein
    40g
  • Sodium
    1170mg

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

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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