Express
Blackened Salmon Pasta
with sun-dried tomato cream sauce
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Pescatarian
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Cooked Penne Pasta
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Sun Dried Tomato Pesto
- 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.
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Nutrition (per serving)
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Calories700
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Carbohydrates45g
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Net Carbs41g
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Fat40g
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Protein39g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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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 Cook the Zucchini
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
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 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 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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