Basil Pesto Salmon

with grape tomatoes and goat cheese orzo

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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

Looks can be deceiving. It looks like a shiny new car, but it's nothing but rust inside. It looks like a perfectly good apple, but it's actually full of worms. But this surprise is a good one: orzo looks like slightly large rice, but it's actually a form of small pasta. A small pasta that becomes tangy and creamy when mixed with butter, Parmesan, and goat cheese, and pairs like a dream with the flaky salmon. Deception isn't always devious. Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling the thickness of sauces.

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 2 Green Onions
  • 1 tsp. Meatloaf Seasoning
  • 4 oz. Grape Tomatoes
  • Info
    4 oz. Orzo Pasta
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • Info
    1 Tbsp. Basil Pesto
  • Info
    12 oz. Salmon Fillets
  • Info
    1 oz. Goat 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
    730
  • Carbohydrates
    54g
  • Fat
    39g
  • Protein
    47g
  • Sodium
    1339mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer

Before You Cook

  • 1

    Boil the Orzo Pasta

    Once water is boiling, add orzo pasta and cook until al dente, 4-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve tomatoes. Trim and thinly slice green onions. Peel and halve shallot. Slice thinly. Pat salmon dry, and season flesh-side with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook the Salmon

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon to hot pan, flesh-side down, and cook until browned, 3-5 minutes. Transfer to prepared baking sheet, skin-side down. Wipe pan clean and reserve. Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While salmon roasts, make orzo pasta.

  • 4

    Start the Orzo Pasta

    Return pan used to cook salmon to medium heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until shallot is softened, 1-2 minutes. Add orzo pasta, half the reserved pasta cooking water (reserve remaining for adjusting consistency later), tomatoes, and green onions. Stir occasionally until heated through, 1-2 minutes.

  • 5

    Finish Pasta and Finish Dish

    Add butter, Parmesan, seasoning blend, goat cheese (crumbling with your hands if needed), ¼ tsp. salt, and a pinch of pepper to pan. Stir occasionally until butter melts and pasta is creamy, 1-2 minutes. Remove from burner. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping salmon with pesto. Bon appétit!

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