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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim woody ends off asparagus and halve.
Zest half the lemon, halve, and juice.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
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.
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.
Roast Salmon and Asparagus
Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Push to one side of sheet.
Place salmon 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.
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.
Plate dish as pictured on front of card, topping salmon 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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