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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Home Chef🔄 Availability checked weekly
Nutrition per serving
Protein20% · 34g
Carbs52% · 89g
Fat28% · 22g
3g
Fiber
1540mg
Sodium
4.9g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Seafood average
9% lighter
This690
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
9 oz. Salmon
5.47 oz. Long Grain White Rice
4 oz. Frozen Mangoes
1 Persian Cucumber
2 oz. Sweet Chili Sauce
1 Jalapeno Pepper
2 Green Onions
1 tsp. Fiesta Seasoning
0.14 oz. Lemon Juice
½ tsp. Garlic Salt
How to make it
1
Bring a small pot with the rice, garlic salt, and 1 1/4 cups water to a boil. Once boiling, reduce to a simmer, cover, and cook until the rice is tender, 15-18 minutes. Remove from heat and set aside. Continue with the recipe while the rice cooks.
2
Pat the salmon dry and season the flesh side with salt and pepper. Place skin-side down on a prepared baking sheet, drizzle the flesh with 1 tsp. olive oil, and sprinkle evenly with the fiesta seasoning. Roast at 400°F until the salmon reaches 145°F, 10-15 minutes. Remove from the oven and rest 5 minutes. Continue with the recipe while the salmon roasts.
3
Trim the cucumber and cut into 1/4-inch dice. Coarsely chop the mangoes (if frozen, rinse under cold water until thawed). Trim and thinly slice the green onions. Stem the jalapeño, halve, seed, remove ribs, and mince. Wash hands and the cutting board after handling.
4
In a mixing bowl, combine the jalapeño (to taste), green onions, mangoes, cucumber, lemon juice, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.
5
Once the salmon is cool enough to handle, peel away and discard the skin. Flake into smaller pieces. Divide the rice between bowls and top with the salmon, a drizzle of sweet chili sauce, and the mango salsa to taste.
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