Meal Kit
Culinary Collection
Herbed Salmon with Tomato Feta Salad
and beurre blanc buttered vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Green Beans
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12 oz. Salmon Fillets
- 1 Red Bell Pepper
- 1 Roma Tomato
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1 oz. Beurre Blanc Butter
- 2 Green Onions
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½ oz. Crumbled Feta Cheese
- 2 Garlic Cloves
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Potato Spice Seasoning
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) n3vDkBqe
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Calories580
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Carbohydrates23g
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Net Carbs15g
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Fat36g
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Protein41g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim green beans, if necessary.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Core tomato and finely chop.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat salmon dry. Season flesh side with 3/4 the chimichurri seasoning (reserve remaining for tomato feta salad) and 1/4 tsp. salt. -
2 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add green beans and 1/4 cup water to hot pan. Cover and stir occasionally until slightly tender, 3-5 minutes. -
4 Finish the Vegetables
Uncover and add bell peppers, potato spice seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until vegetables are tender, 3-4 minutes.
If pan is dry, add water, 1 Tbsp. at a time, as needed.Add garlic and white portions of green onions. Stir occasionally until garlic is fragrant, 30-60 seconds.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened butter until melted and combined.While vegetables cook, continue recipe. -
5 Make Tomato Feta Salad and Finish Dish
In a mixing bowl, combine tomatoes, cheese, green portions of green onions, 1 tsp. olive oil, remaining chimichurri seasoning, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping salmon with tomato feta salad. Bon appétit!
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