Essential Package Recipe

Make the vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Assemble the salad by placing 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta and 1/2 cup toasted walnuts.

Right before serving, drizzle the vinaigrette over the salad (start with about 3–4 tbs; reserve extra) and toss gently until evenly coated. Plate immediately so greens remain crisp.

Preheat oven to 400°F (200°C) — this is for finishing the salmon if needed and for the potatoes.

Prepare proteins

Pat salmon fillets (or chicken breasts) dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. If using chicken, pound to an even thickness (~1/2–3/4 inch) so it cooks evenly.

Sear the salmon (or sauté chicken)

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Sear 4–5 minutes without moving until the skin is crisp and the sides are opaque about halfway up. Flip and cook 1–2 minutes more then transfer skillet to preheated oven for 3–5 minutes until internal temperature reaches 125–130°F (for medium) or cook to preference. If using chicken: sear 4–5 minutes per side on stove then finish in oven until internal temp 160–165°F (about 8–12 minutes depending on thickness).

Make garlic herb butter

In a small saucepan or in the skillet after removing the salmon/chicken, melt 3 tbs unsalted butter over medium-low heat. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs chopped parsley, zest and juice of 1 lemon, and 1 tbs fresh thyme leaves (if using). Spoon the compound butter over the cooked protein to finish.

Let the salmon rest 2–3 minutes after cooking (chicken should rest 5 minutes). Spoon additional garlic-herb butter over each piece and garnish with extra parsley and a lemon wedge. Serve immediately alongside roasted potatoes and the starter salad.

While preheating the oven to 400°F (200°C), place 2 lb halved fingerling potatoes on a rimmed baking sheet. Toss with 2 tbs olive oil, 1 tbs chopped rosemary or thyme, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper to coat evenly.

Spread potatoes cut-side down in a single layer. Roast in the preheated oven 25–30 minutes, flipping halfway through, until tender and golden-brown. Increase oven temperature to 425°F for the last 5 minutes if you want more crisping.

Remove from oven and taste for seasoning; adjust salt if necessary. Keep warm until plating.

For each plated Essential Package serve one portion of the starter salad (approx. 1/4 of the salad each), one protein piece (salmon fillet or chicken breast), and ~1/2 lb roasted fingerling potatoes. Garnish protein with reserved parsley and a lemon wedge.

If substituting sautéed salmon for chicken as an upgrade, note additional 6 / pp charge (inform service staff).