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
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.
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.
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
Customize It Instructions
If using NY Strip Steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting seared side up until steak reaches minimum internal temperature, 9-11 minutes. Halve to serve.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting seared side up in hot oven until chicken reaches minimum internal temperature, 10-12 minutes.
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.
Prepare the Ingredients
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.
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.
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 pasta cooking water (reserve remaining for adjusting consistency later), tomatoes, and green onions. Stir occasionally until heated through, 1-2 minutes.
Finish Orzo 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 hot 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 basil pesto. Bon appétit!
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