Express
Sheet Pan Pecan-Crusted Salmon
with honey mustard, potatoes, and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Salmon), Milk, Eggs
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PescatarianOver 30g protein
- Gluten-Smart
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
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- 8 oz. Carrot
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- ½ fl. oz. Honey
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- 2 tsp. Savory 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) Wq46Nn34
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Calories1030
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Carbohydrates58g
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Net Carbs52g
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Fat76g
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Protein33g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil 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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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 potatoes into 1" pieces. -
Start the Vegetables
Place potatoes on 1/3 of prepared baking sheet and toss with 4 tsp. olive oil and savory seasoning. Spread into an even layer on their side.
Place carrots in center of sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer in center.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
Add the Salmon
Coarsely crush pecans in shipping bag. Place pecans on a plate and spread into an even layer.
Pat salmon dry and season flesh side with a pinch of salt and pepper. Evenly top flesh side of salmon with 1/4 the Dijon mustard dressing (reserve remaining for sauce). Place salmon, mustard-side down, onto pecans, pressing gently to adhere.After 10 minutes, carefully remove sheet from oven.Place salmon, pecan-side up, on empty side of sheet. -
Roast Meal, Make Honey Mustard, and Finish Dish
Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
While meal roasts, in a mixing bowl, combine remaining Dijon mustard dressing and honey. Set aside.Carefully remove sheet from oven. Stir softened butter into carrots until melted and combined.To serve, top salmon with honey mustard mixture and garnish potatoes with buttermilk-ranch dressing. Bon appétit!
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