Meal Kit
Culinary Collection
with roasted red pepper green beans and potatoes
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:3 days
Contains:Fish (Salmon), Milk, Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Good on oysters, even better on salmon; the classic Rockefeller topping of lemon, spinach, and cheese works wonders on seafood. Our version swaps spinach for parsley, adding a fresh herb flavor. This meal has all the high class of Gilded Age dining, but in your dining room, at a price that'll make you feel like you're making out like a robber baron. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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- 12oz.Salmon Fillets
- 8oz.Green Beans
- 1Russet Potato
- 1Lemon
- 3oz.Roasted Red Peppers
- 2oz.Grated Parmesan
- 1oz.Light Cream Cheese
- 1oz.Sour Cream
- ½oz.Seasoned Croutons
- ¼oz.Parsley
Contains: Artificial Colors
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)d3VKZrPD
Calories
750Carbohydrates
33gNet Carbs
28gFat
46gProtein
52gSodium
1650mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 1Mixing Bowl
Before You Cook
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
If using wild-caught salmon, in Step 1, roast potatoes 19 minutes. Follow same instructions as regular salmon in Steps 2 and 3, searing over medium heat. Add topping, then roast until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing on one side until browned, 2-4 minutes. Add topping, then roast until chicken reaches minimum internal temperature, 10-12 minutes.
If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing 3-4 minutes, topping, then roasting until ribeye reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Halve to serve.
Roast the Potatoes
Slice potato into 1/8" rounds. Place on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt and pepper, and half the Parmesan (reserve remaining for salmon topping). Massage oil and seasoning into potatoes.
Spread into a single layer on one side and roast in hot oven, 15 minutes.Carefully remove from oven. Potatoes will finish cooking in a later step.While potatoes roast, prepare ingredients.Prepare the Ingredients
Trim ends off green beans.
Coarsely chop roasted red peppers.Coarsely chop parsley (no need to stem).Coarsely crush croutons.Halve lemon. Cut one half into wedges and juice the other half.In a mixing bowl, combine sour cream, cream cheese, parsley, 1 Tbsp. lemon juice, remaining Parmesan, and a pinch of salt and pepper. Set aside.Pat salmon dry, and season flesh side with a pinch of salt and pepper.Cook the Salmon
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.Transfer to empty side of baking sheet, flesh side up. Reserve pan; no need to wipe clean.Gently spread cream cheese mixture evenly on salmon and top with croutons, pressing gently to adhere.Roast again until potatoes are fork-tender and salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.While salmon and potatoes roast, cook vegetables.Cook the Vegetables
Return pan used to cook salmon to medium heat. Add green beans and roasted red peppers to hot pan and stir to combine.
Add 2 Tbsp. water, cover, and cook until beans are tender and water is almost completely evaporated, 5-7 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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