Meal Kit
Creamy Garlic Salmon Scampi
in lemon butter sauce
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Pescatarian
- Protein-Packed
- Mediterranean
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 9 oz. Salmon
- 4 fl. oz. Cream Sauce Base
- 5 oz. Spaghetti
- 1 Lemon
- 1 oz. Grated Parmesan Cheese
- 1 oz. Butter
- ¼ oz. AP Flour
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories780
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Carbohydrates61g
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Net Carbs56g
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Fat42g
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Protein41g
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Sodium1080mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
- 1 Zester
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water.Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Mince garlic.Pat salmon dry. Season flesh side with half the garlic and parsley seasoning (reserve remaining for sauce) and a pinch of salt and pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer salmon to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
4 Make the Sauce
Add butter and garlic to hot pan. Stir constantly until butter is melted and garlic is fragrant, 30-60 seconds.
Add 2/3 the flour (remaining is yours to use as you please!) and stir until no dry flour remains.Add cream base, 2 Tbsp. reserved pasta cooking water, remaining garlic and parsley seasoning, 1/2 tsp. lemon zest (to taste), and 1/4 tsp. salt. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta, half the cheese (reserve remaining for garnish), and 2 tsp. lemon juice to hot pan. Stir often until sauce is slightly thickened and pasta is coated, 1-2 minutes.
If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reachedRemove from burner.Plate dish as pictured on front of card, topping pasta with salmon. Flake salmon, if desired. Garnish with remaining cheese and red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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