Culinary Collection

Apricot and Almond-Glazed Salmon

with asparagus and goat cheese risotto

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

For this meal, we're working hard to get ourselves an "A." (It's been years since we've been in school; "As" are still good, right?) We think we've earned the "A" for apricot and "A" for almond, in that that delicious combination adorns the salmon with great marks and effort. There are more As here to fill that report card: Arborio rice turns into creamy risotto, and fresh asparagus sets the delicious curve. A head of the class meal, we declare.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • Info
    ½ oz. Sliced Almonds
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Light Cream Cheese
  • 1 tsp. Garlic Salt
  • Info
    1 oz. Goat Cheese
  • 1 Lemon
  • 1½ oz. Apricot Preserves
  • 5 oz. Asparagus
  • ½ cup Arborio Rice

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    841
  • Carbohydrates
    63g
  • Fat
    45g
  • Protein
    46g
  • Sodium
    1498mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Medium Pots

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as salmon in Step 4, roasting until chicken reaches minimum internal temperature, 16-18 minutes.

  • If using wild-caught salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 4, roast asparagus alone, 7 minutes. Then follow same instructions, roasting until salmon reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus and halve. Zest half the lemon. Then halve and juice. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Start the Risotto

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  3. 3

    Finish the Risotto

    Add ½ cup boiling water from other pot to pot with rice and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in half the garlic salt (reserve remaining for asparagus), cream cheese, and butter until combined. Cover and set aside. While risotto cooks, roast salmon and asparagus.

  4. 4

    Roast the Salmon and Asparagus

    Place asparagus on one side prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Spread into a single layer on one side. Place salmon, skin side down, on empty side and drizzle with 1 tsp. olive oil. Roast in hot oven until asparagus is tender and salmon is firm and reaches a minimum internal temperature of 145 degrees, 13-15 minutes. While salmon and asparagus roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Place a medium non-stick pan over medium heat. Add apricot preserves and 2 Tbsp. lemon juice to hot pan and stir to combine. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Remove from burner. Stir risotto to refresh, if needed. Plate dish as pictured on front of card, topping salmon evenly with sauce and almonds, and garnishing risotto with goat cheese (crumbling with your hands if needed) and lemon zest (to taste). Bon appétit!

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