Creamy Garden Herb Salmon
with Roasted Carrots & Green Beans
- Fish
- Milk
You’re about to create so much flavor in so little time—congratulations! First, you’ll coat chicken in our herby, tangy ranch spice and sear in a hot pan for crispy edges. Meanwhile, you’re roasting green beans and carrots until tender and lightly caramelized. And here’s the kicker: a quick pan sauce! Garlic, sour cream, lemon zest, and butter come together harmoniously in mere minutes. You’ll spoon that savory sauce over the chicken and serve with lots of wholesome crisp-tender veggies for a tasty meal that comes together in a flash!
Ingredients
12 ounce
Carrots
6 ounce
Green Beans
1 clove
Garlic
1 unit
Lemon
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Ranch Spice
1 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if they’re on the larger side). Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.
• Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt, and pepper. (You’ll use the rest of the Ranch Spice in the next step.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Meanwhile, pat chicken* dry with paper towels; season all over with remaining Ranch Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
Swap in salmon for chicken. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
• Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. • Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice, and 1/3 cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.
Serve salmon as instructed (no need to slice!).
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy garlic pan sauce was a standout hit — rich, tangy, and deeply satisfying with both salmon and chicken 🍲.
- Ease of prep: This comes together quickly on a weeknight, and baking the salmon in the oven rather than pan-frying is a simple, hands-off alternative that works well.
- Suggestions: Use less ranch spice if you find it overpowering, or add extra to the sauce itself for a flavor boost. One reviewer found coating the salmon in the ranch seasoning and stirring the remainder into the sauce made a noticeably tastier result.
- Portions: A few felt the veggie portions were on the small side, especially without a carb — adding extra carrots or a starch helped make the meal more filling.
Reviews from our home cooks
The sauce, in this recipe, was fabulous. Caught myself saying, "Mmmmm" with each bite.
I loved this recipe! The sauce was amazing and easy to make.
Love the recipe and very easy. Baked salmon in oven rather than frying.
Really enjoyed this dish and the sauce made it so.
Great flavor love the Mediterranean meals. I added some ranch spice to the sauce and it increased the flavor even more.
The seasoning on the salmon was not really noticeable. I used Penzey's Buttermilk Ranch seasoning to add more flavor
I enjoyed the version of this with the salmon substitution.
This was a great meal but we added some mashed potatoes. Glad we upgraded to salmon.
Have you ever thought about offering more vegetable substitutions. Seems like most of the meals we choose have carrots and green beans. I am getting seriously tired of green beans and carrots.
Carrots need to be peeled and cut. How is that an easy meal? What am I paying for. This is not what I'm paying for. I am considering going back to Home Chef because the ingredients are ready to go. It's a little more expensive but it's ready.
