Meal Kit
Za’atar Roasted Salmon with Dill Crema
and fragrant rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Sesame
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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9 oz. Salmon
- 8 oz. Green Beans
- 5.47 oz. Long Grain White Rice
- 1 Lemon
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2 oz. Creme Fraiche
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⅗ oz. Butter
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½ oz. Crumbled Feta Cheese
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1 tsp. Za'atar Seasoning
- 2 Dill Sprigs
- 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) o306nxq0
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Calories820
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Carbohydrates77g
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Net Carbs72g
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Fat42g
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Protein37g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
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, 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 mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in 1/4 tsp. lemon zest (prepared in a later step) and half the butter (reserve remaining for green beans) until combined. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim green beans, if necessary.
Zest and halve lemon. Cut one half into wedges and juice the other half.Stem and mince dill. -
3 Roast the Salmon
Pat salmon dry and season flesh side with za'atar seasoning and a pinch of salt.
Place salmon on prepared baking sheet, skin-side down, and evenly top with 1 tsp. olive oil.Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.Carefully remove from oven.While salmon roasts, continue recipe. -
4 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.
After 1 minute, add 1/4 cup water, cover, and cook until tender, 6-8 minutes.Uncover and stir in remaining butter, 1/4 tsp. salt, and a pinch of pepper until combined, 1-2 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, 1/2 tsp. dill, 1 tsp. lemon juice (to taste), and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping salmon with crema. Garnish green beans with cheese and squeeze lemon wedges over dish to taste. Bon appétit!
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