My Review of Hello Fresh

Overall, I was really pleased with Hello Fresh.  The recipes were very easy to follow and the flavors were out of the ordinary but not too wild. I like that I have recipe cards now that I can use again. All of the ingredients were clean, so it was easy to eat healthy meals using this service. I will definitely do it again!

Meal 1 was chicken breast stuffed with goat cheese and sundried tomatoes with a kale and couscous salad. The chicken was really good, not a huge fan of raw kale. A little too strong of a taste for me! Sara liked all of it though and ate the whole meal which almost never happens. 

Meal 2 was baked salmon with brown rice and a tangelo and avocado arugula salad. This meal was delicious, super easy to prepare, and very flavorful. It actually came with quinoa but Gonzalo has requested no more quinoa so I made brown rice.  I will definitely make this again. 

Meal 3 was mustard pork chops with roasted green beans and crispy potato cakes. This was also really really good! The mustard sauce had a shallot which I love and the potato cakes were something different I wouldn't usually make. Gonzalo and I devoured it all. 

Here's the recipe for the salmon:

Oven Roasted Salmon with Avocado, Tangelo, & Quinoa (or brown rice) Salad

2 salmon fillets

1/2 cup brown rice or quinoa

4 cups baby arugula 

1 avocado

2 T white wine vinegar 

1 tangelo 

2 scallions

Preheat oven to 400 degrees. Prepare brown rice or quinoa according to package directions using water or vegetable stock. Meanwhile, zest the tangelo, then peel it with your hands. Slice the tangelo into thin rounds, then into half moons. Remove any seeds. 

Rub salmon fillets with 1/2 T olive oil, half of the tangelo zest, salt and pepper. Place on a baking sheet and roast in the oven 8-10 minutes, until flaky and opaque. 

Meanwhile, halve and pit the avocado and thinly slice. Slice the scallions, keeping greens and whites separate. 

Make the vinaigrette: mix remaining tangelo zest with 2 T white wine vinegar and 2 T olive oil and a pinch of salt and pepper.  Toss half the vinaigrette with the cooked brown rice, season with salt and pepper and set aside. 

Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. 

Serve arugula salad atop a mound of brown rice. Top with the salmon and sprinkle with scallion greens. Enjoy!

If you want to try it out, use this link to get $40 off your first order! https://www.hellofresh.com/?c=LKWLVH