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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 36g
Carbs39% · 94g
Fat46% · 48g
7g
Fiber
680mg
Sodium
3.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
38th pctl
More protein than 38% of 1,474 meals
Protein density
3.8g /100cal
Leaner than 20% of meals
vs Seafood average
26% heavier
This960
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.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
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
Carrot
Chicken Stock Concentrate
Honey
Sesame Seeds
Sesame Oil
Lime
Scallions
Jasmine Rice
Sriracha
Cilantro
Ginger
Salmon
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
2
Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.)Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3
While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more.Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5
Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute.Stir in stock concentrate, honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat.Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.
6
Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.Stir in scallion greens and any resting juices from pork to pan with sauce.Slice pork crosswise.Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
2
Step 2
Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.)Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3
Step 3
While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Step 4
Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more.Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5
Step 5
Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute.Stir in stock concentrate, honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat.Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.
6
Step 6
Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.Stir in scallion greens and any resting juices from pork to pan with sauce.Slice pork crosswise.Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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HelloFresh's Honey Sriracha Salmon: 960 calories, 36g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. makes Honey Sriracha Salmon one of the prepared options in 's rotating weekly lineup. The serving delivers 960 calories alongside 36g of protein, placing it at about 48 percent of a typical daily calorie goal.
Salmon are any of several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Salmon is a colloquial or common name used for fish in this group, but is not a scientific name. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution48% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Honey Sriracha Salmon?
Honey Sriracha Salmon contains 960 calories and 36 g of protein per serving, portioned as HelloFresh's Honey Sriracha Salmon: 960 calories, 36g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Honey Sriracha Salmon?
Honey Sriracha Salmon is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Carrot
Chicken Stock Concentrate
Honey
Sesame Seeds
Sesame Oil
Lime
Scallions
Jasmine Rice
Sriracha
Cilantro
Ginger
Salmon
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