Express
Maple-Garlic Salmon
with butternut squash almondine
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon)
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Under %{max_calories} caloriesPescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
- Paleo-Friendly
Chef
Jimmy Shay
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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9 oz. Salmon
- 1 Green Bell Pepper
- 1 fl. oz. Pure Maple Syrup
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½ oz. Roasted Sliced Almonds
- 2 Garlic Cloves
- 1½ tsp. Pot Roast Seasoning
- 0.125 oz. Harissa Spice Blend
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) QPGzWE3E
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Calories600
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Carbohydrates38g
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Net Carbs32g
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Fat39g
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Protein31g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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1 Cook the Vegetables
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, bell peppers, 1/4 cup water, pot roast seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Coarsely chop garlic.
Pat salmon dry and season flesh side with 1 tsp. harissa spice blend (use less if spice-averse; remaining is yours to use as you please!) and 1/4 tsp. salt. -
3 Cook the Salmon
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean. -
4 Make Glaze and Finish Dish
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add 3 Tbsp. water and maple syrup. Bring to a simmer.Once simmering, stir occasionally until glaze has slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with glaze and garnishing vegetables with almonds. Bon appétit!
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