Blackened Salmon Pasta

with sun-dried tomato cream sauce

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Salmon pasta in only 15 minutes? Yes, indeed! Flaky and smoky salmon gets tossed with tender penne coated in a creamy sun-dried tomato sauce. This meal is filled with so much flavor and you don't want to miss out.

In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Cooked Penne Pasta
  • 1 Zucchini
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 tsp. Blackening Seasoning
  • ½ tsp. Garlic Salt

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

    Cook the Salmon

    Pat salmon dry and season flesh side with blackening seasoning and a pinch of salt.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer to a plate and let cool, 4-5 minutes.

    While salmon cools, continue recipe.

  2. 2

    Cook the Zucchini

    Trim zucchini ends, halve lengthwise, and cut into 1/4" slices.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add zucchini and half the garlic salt (reserve remaining for sauce) to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

  3. 3

    Add the Sauce and Pasta

    Add cream base, pesto, half the cheese (reserve remaining for garnish), remaining garlic salt, and 1/4 tsp. pepper to hot pan. Bring to a simmer.

    Once simmering, add pasta. Stir often until heated through and sauce has slightly thickened, 1-2 minutes.

    If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

  4. 4

    Flake Salmon and Finish Dish

    Once cool enough to handle, carefully peel skin off salmon and discard. Flake salmon into 1" pieces.

    Plate dish as pictured on front of card, topping pasta with flaked salmon and remaining cheese. Bon appétit!

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