Apricot and Almond Glazed Salmon

with creamy feta and asparagus risotto

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

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

In Your Box (serves 2)

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

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
    837
  • Carbohydrates
    63g
  • Fat
    46g
  • Protein
    45g
  • Sodium
    1567mg

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Trim woody ends off asparagus and cut into 1” lengths. Zest ½ the lemon, halve, and juice

  2. 2

    Cook The Rice

    "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 to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water 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. Add half the garlic salt, cream cheese, and butter. Stir to combine, then cover and set aside."

  3. 3

    Roast The Asparagus

    Place aspargus on prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into aspargus. Spread into a single layer and roast in hot oven until tender, 10-12 minutes. Remove from oven and stir into cooked risotto.

  4. 4

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet with asparagus, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; wipe clean.

  5. 5

    Make The Sauce and Finish The Dish

    In same pan over medium heat, add apricot preserves and 2 tablespoons lemon juice. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Plate dish as pictured on front of card, topping fish with sauce and almonds and garnishing risotto with goat cheese and lemon zest (to taste). Bon appétit!

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