Meal Kit
Culinary Collection
Salmon and Lemon Herb Beurre Blanc
with roasted green beans and Parmesan red potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
Chef
Ryan Pugh
The flakey, delicate nature of salmon melds with the bright sunniness of lemon as if they were meant for each other. (Cue the 60s pop songs all about skies being blue together.) But adding garlic and butter to the mix? Now that's a foursome that'll bring pure joy to your weeknight meal. (Along with hearty potatoes and healthy green beans.) So happy together. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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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1 oz. Lemon Garlic Herb Butter
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⅗ oz. Garlic & Herb Cheese Spread
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½ oz. Grated Parmesan
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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) DOLbZ1P8
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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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Protein44g
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Sodium1590mg
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 wild-caught salmon fillets, follow same instructions as salmon in Steps 1 and 3, cooking skin-side up first until salmon reaches minimum internal temperature, 3-5 minutes per side.
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Quarter potatoes.
Trim ends off green beans.Stem and coarsely chop parsley.Halve lemon lengthwise. Cut one half into wedges and juice the other half.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, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one side.
Place green beans on empty half and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are tender, 19-21 minutes, flipping once halfway through.While vegetables roast, cook salmon. -
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 sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove 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 cheese spread and 3 Tbsp. water to hot pan and stir constantly until melted, 30-60 seconds.
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 meal with parsley and squeeze lemon wedges over to taste. Bon appétit!
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