Creamy Garden Herb Salmon
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Creamy Garden Herb Salmon

Creamy Garden Herb Salmon

with Roasted Carrots & Green Beans

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!

Protein Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


6 ounce

Green Beans

1 clove


1 unit


10 ounce


(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



4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories660 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate31 g
Sugar14 g
Dietary Fiber9 g
Protein34 g
Cholesterol105 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan



• 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.

Start Carrots

• 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).

Cook Chicken

• 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.

Finish Carrots & Cook Beans

• 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.

Make Sauce

• 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.

Finish & Serve

• 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°.