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
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
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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 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.
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.
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.
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.
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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