Family Meal Kit
Premium
One-Sheet Teriyaki Salmon
with roasted vegetables and rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
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18 oz. Salmon
- 16 oz. Cooked White Rice
- 12 oz. Carrot
- 8 oz. Broccoli Florets
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
- 1 tsp. Garlic Salt
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1 tsp. Multicolor Sesame Seeds
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) MqgvN5Pn
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Calories530
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Carbohydrates45g
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Net Carbs40g
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Fat24g
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Protein32g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
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 top round steak, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until steak reaches desired doneness, or 3-5 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 chicken cutlets, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Cut broccoli into 1" pieces.Trim and thinly slice green onions on an angle. -
2 Roast the Vegetables
Place carrots and broccoli on prepared baking sheet. Add garlic salt, a pinch of pepper, and 2 tsp. olive oil. Massage oil and seasonings into vegetables. Spread into a single layer.
Roast in hot oven, 12 minutes.Carefully remove from oven. -
3 Add the Salmon
Push vegetables to one side of sheet. Sheet will be hot! Use a utensil.
Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. Place salmon on now-empty side of baking sheet, skin-side down. Evenly top with half the teriyaki glaze (reserve remaining for garnish). -
4 Roast the Vegetables and Salmon
Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
While vegetables and salmon roast, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Add 1/4 tsp. salt and fluff rice with a fork.Plate dish as pictured on front of card, topping rice with salmon. Garnish with remaining teriyaki glaze (using a clean utensil), sesame seeds, and green onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
