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: 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
    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
  • Info
    12 oz. Salmon Fillets
  • 1 tsp. Garlic Salt
  • Info
    1 oz. Light Cream Cheese

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
    839
  • Carbohydrates
    63g
  • Fat
    46g
  • Protein
    45g
  • Sodium
    1513mg

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
  1. 1

    Prepare Ingredients and Start Risotto

    Trim woody ends off asparagus and cut into 1” lengths. Zest half the lemon, halve, and juice. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add rice to hot pot and 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.

  2. 2

    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 asparagus.

  3. 3

    Roast The Asparagus

    Place asparagus on 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 and roast in hot oven until tender, 10-12 minutes. Stir roasted asparagus into cooked risotto. Cover again and set aside. Reserve baking sheet; no need to change foil.

  4. 4

    Cook The Salmon

    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 reserved baking sheet, seared side up. Reserve pan; no need to wipe clean. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

  5. 5

    Make Glaze and Finish Dish

    Return pan used to sear salmon to 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 glaze and almonds. Garnish risotto with goat cheese (crumbling with your hands if needed) and lemon zest (to taste). Bon appétit!

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