Express
Premium
Salmon and Dill Béarnaise
with sautéed potatoes and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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Under 35g carbsPescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 10 oz. Fingerling Potatoes
- 4 oz. Grape Tomatoes
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2 fl. oz. Garlic Aioli
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⅘ oz. Lemon Garlic Butter
- 0.28 oz. Lemon Juice
- 2 Dill Sprigs
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning 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) DOplQvOr
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Calories800
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Carbohydrates28g
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Net Carbs23g
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Fat59g
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Protein38g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing 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 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 Prepare the Ingredients
Halve potatoes lengthwise.
Halve tomatoes. If you receive a pint of tomatoes, please use half.Stem dill.Pat salmon dry and season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Cook the Potatoes and Tomatoes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, garlic salt, and Italian seasoning to hot pan. Stir to combine.
Add 1/4 cup water. Cover and cook until beginning to brown, 8-10 minutes.Uncover and stir in tomatoes and a pinch of salt and pepper until combined. Stir occasionally until tomatoes begin to release juices and potatoes are fork-tender, 3-4 minutes.Remove from burner. Rest, 3 minutes.While potatoes and tomatoes cook, 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. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine softened butter, garlic aioli, lemon juice, half the dill (reserve remaining for garnish), and a pinch of salt until smooth. Set aside.
If butter is too firm, place in a microwave-safe bowl and microwave until very soft, but not melted, 5-10 seconds at a time.Plate dish as pictured on front of card, topping salmon with sauce and remaining dill. Bon appétit!
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