Express
Premium
Baked Sun-Dried Tomato Salmon
with rice pilaf and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 18 oz. Salmon
- 2 Zucchini
- 10.94 oz. Long Grain White Rice
- 4 fl. oz. Cream Sauce Base
- 2 oz. Sun Dried Tomato Pesto
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Garlic and Parsley Seasoning
- 1 tsp. Garlic Salt
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Lemon N Herb Seasoning
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)
-
Calories690
-
Carbohydrates70g
-
Net Carbs67g
-
Fat29g
-
Protein36g
-
Sodium1470mg
Recipe Steps
You Will Need
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 9" x 13" Casserole Dish
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
1 Cook the Rice
Bring a medium pot with rice, 2 1/2 cups water, chicken base, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in lemon n herb seasoning, a pinch of salt, almonds, and 1 Tbsp. butter until combined. Set aside and cover.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Mince garlic.Pat salmon dry. Season flesh side with garlic and parsley seasoning and 1/4 tsp. salt. -
3 Prepare the Salmon
In prepared casserole dish, combine cream base, pesto, and 2 Tbsp. water. Place salmon, skin-side down, in casserole dish and cover with foil.
-
4 Roast the Salmon
Roast covered in hot oven until sauce is bubbling and salmon reaches a minimum internal temperature of 145 degrees, 20-25 minutes.
Carefully remove from oven and discard foil.While salmons roast, continue recipe. -
5 Cook Zucchini and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Add garlic, potato spice seasoning, and a pinch of salt. Stir constantly until garlic is fragrant, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce from casserole dish. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
