with sun-dried tomato Alfredo campanelle
Prep & Cook Time: 20-30 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Fish (Salmon), Milk, Eggs, Wheat
Elevate your dinner, just because you can! This meal hits all the right spots without being too heavy. With sauce all around and a savory thick piece of salmon, you'll find flavor camped out in every pasta nook and cranny.
In Your Box (serves 2)
- 3 oz. Chopped Kale
- 0.14 oz. Lemon Juice
- 1 tsp. Blackening 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) 4P6yg93Y
You Will Need
- Olive Oil
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
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 chicken breasts, pat dry and season both sides with blackening seasoning and 1/4 tsp. salt. Follow same instructions as salmon in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon or NY strip steak, pat dry and season both sides with blackening seasoning and 1/4 tsp. salt. Follow same instructions as salmon in Step 2, cooking until steaks reach 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.
If using mahi-mahi, pat dry and halve. Season all over with blackening seasoning and 1/4 tsp. salt. Follow same instructions as salmon in Step 2, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Mahi-mahi thickness can vary; if you receive a thinner piece, we recommend checking for doneness sooner.
Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe.
Cook the Salmon
Pat salmon dry and season flesh side with blackening seasoning and 1/4 tsp. salt.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Transfer salmon to a plate and tent with foil. Wipe pan clean and reserve.While salmon cooks, continue recipe.
Make the Aioli Mixture
In a mixing bowl, combine garlic aioli and lemon juice. Set aside.
Finish the Pasta
Remove large stems from kale, if desired.Return pan used to cook salmon to medium heat and add 1 tsp. olive oil.Add kale to hot pan. Stir occasionally until wilted, 2-3 minutes.Add pasta, pesto, cream base, half the cheese (reserve remaining for garnish), half the reserved pasta cooking water, and 1/4 tsp. salt. Stir constantly until combined and slightly thickened, 3-4 minutes.If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with aioli mixture and garnishing pasta with remaining cheese. Bon appétit!
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