Meal Kit
with roasted thyme potatoes and green beans
Prep & Cook Time:25-35 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:3 days
Contains:Fish (Salmon)
Under 625 calories
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
The technique of roasting salmon mounted on cedar planks was used for thousands of years by Native Americans in the Pacific Northwest, where both salmon and cedar were abundantly available. The essence of the wood infuses into the salmon while keeping the fish tender. We've adapted this distinctly American technique for the home kitchen so you can enjoy moist, delicate salmon alongside delicious potatoes and green beans.
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- 12oz.Yukon Potatoes
- 12oz.Salmon Fillets
- 1Red Onion
- 5oz.Green Beans
- 1Butcher's Twine
- 3Thyme Sprigs
- 2Cedar Sheets
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)yOkBNzqm
Calories
560Carbohydrates
44gNet Carbs
38gFat
28gProtein
39gSodium
1740mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Medium Non-Stick Pan
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
Prepare the Cedar Sheets
Place cedar sheets in a shallow bowl or pan. Add enough water to cover and soak 10 minutes.
While sheets soak, cut potatoes into 1/4" slices.Halve and peel onion. Cut halves into 1/2" slices.Set aside two thyme sprigs. Stem and coarsely chop remaining thyme.Cut twine into four equal pieces.Trim ends off green beans.Pat salmon fillets dry, and season flesh side with 1/2 tsp. salt and 1/4 tsp. pepper.Roast the Potatoes
Place potatoes and onions on prepared baking sheet. Toss with stemmed thyme, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
Spread into a single layer. Roast 13 minutes.Remove from oven.Vegetables will finish cooking in a later step.While vegetables roast, sear salmon.Sear the Salmon
Lay two parallel pieces of twine 3" apart on a clean work surface. Place a cedar sheet on top of twine.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear undisturbed until lightly browned, 2-3 minutes.Transfer a salmon fillet, skin side down, to middle of cedar sheet. Place a remaining thyme sprig on salmon. Enclose cedar snugly around salmon and secure with twine. Don't worry if cedar sheets break! Just piece them around salmon and secure with twine.Repeat with second salmon fillet.Wipe pan clean and reserve.Roast the Salmon
Carefully, move vegetables to one half of baking sheet (some overlap is fine) and place cedar-wrapped salmon on empty half.
Roast until cedar sheets are lightly browned and salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes.Don't worry if cedar sheets char while cooking. It will allow more cedar flavor to infuse into salmon.Remove from oven and rest 3 minutes.Cut twine and remove from cedar paper.Cook the Green Beans
Return pan used to cook salmon to medium heat. Add 1/2 tsp. olive oil and green beans to hot pan.
Stir often until green beans start to brown, 1-2 minutes.Add 1/4 cup water and cook until green beans are tender, 2-4 minutes.Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.Plate dish as pictured on front of card. Bon appétit!
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