Express
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Salmon Rockefeller
with buttermilk-dill green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
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
- 12 oz. Green Beans
- 2 oz. Baby Spinach
- 1 oz. Bacon Bits
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1 oz. Shredded Asiago Cheese
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
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2 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Lemon N Herb Seasoning
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) GqnZ57qW
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Calories720
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Carbohydrates18g
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Net Carbs12g
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Fat51g
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Protein48g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Cook the Salmon
Pat salmon dry and season flesh side with lemon n herb seasoning.
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 from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve.While salmon cooks, continue recipe. -
2 Prepare Ingredients and Crisp Bacon
Coarsely chop spinach.
Trim green beans, if necessary.Line a microwave-safe plate with a paper towel. Evenly spread bacon on towel-lined plate. Microwave until crisp, 1-2 minutes. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water, buttermilk-dill seasoning, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner and stir in butter until melted and combined.While green beans cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add 2 Tbsp. water and cream cheese to hot pan. Stir constantly until cream cheese is fully melted, 1-2 minutes.
Add spinach, crisped bacon, and shredded cheese. Stir occasionally until cheese is melted and spinach is wilted, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!
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