Meal Kit
Culinary Collection
Salmon and Classic Citrus Beurre Blanc
with green beans and potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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PescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Ryan Pugh
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)
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12 oz. Salmon Fillets
- 12 oz. Red Potatoes
- 8 oz. Green Beans
- 1 Lemon
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⅘ oz. Lemon Garlic Butter
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½ oz. Grated Parmesan Cheese
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½ oz. Garlic and Herb Cheese Spread
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0.42 oz. Mayonnaise
- ¼ oz. Parsley
- ½ tsp. Garlic Salt
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) 732W8aPJ
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Calories770
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Carbohydrates44g
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Net Carbs38g
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Fat50g
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Protein43g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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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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
Cut potatoes into 1" wedges.
Trim ends off green beans, if necessary.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem and coarsely chop parsley.Pat salmon dry and season flesh side with a pinch of salt and pepper. -
2 Roast the Potatoes and Green Beans
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for green beans), Parmesan, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven, 8 minutes.Carefully remove baking sheet from oven and flip potatoes. Place green beans on empty half of sheet and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their side. Baking sheet will be hot! Use a utensil.Roast in hot oven until tender, 10-15 minutes.While vegetables roast, continue recipe. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Transfer salmon to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook salmon to medium-low heat. Add softened cheese spread (crumbling if necessary) and 2 Tbsp. water to hot pan and stir constantly until melted and combined, 30-60 seconds.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Stir in mayonnaise, butter, 1 tsp. water, 1/2 tsp. lemon juice, and a pinch of salt until butter is melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with sauce. Garnish dish with parsley and squeeze lemon wedges over to taste. Bon appétit!
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