Express
One Sheet Pan
Hot Pesto Salmon
with sesame butternut squash
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Sesame, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 9 oz. Salmon
- 8 oz. Cooked White Rice
- 1 fl. oz. Garlic Sesame Sauce
- 1 oz. Red Pepper Pesto
- 2 Green Onions
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ tsp. Red Pepper Flakes
- ½ tsp. Multicolor Sesame Seeds
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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Calories670
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Carbohydrates54g
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Net Carbs48g
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Fat35g
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Protein33g
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Sodium1530mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 2 Microwave-Safe Bowls
- 1 Microwave
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 in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
In a microwave-safe bowl, combine 1 Tbsp. olive oil and butternut squash. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.Carefully remove from microwave.While butternut squash microwaves, trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat salmon dry. Season flesh side with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for butternut squash) and a pinch of salt. -
2 Assemble the Butternut Squash and Salmon
Place butternut squash on one half of prepared baking sheet and toss with remaining Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side. Wipe bowl clean and reserve.
Place salmon, skin-side down, on empty side of sheet and evenly top with 1 tsp. olive oil. -
3 Roast the Butternut Squash and Salmon
Roast in hot oven until butternut squash is browned and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
Carefully remove from oven.While butternut squash and salmon roast, continue recipe. -
4 Heat Rice, Make Sauce, and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. In reserved microwave-safe bowl, combine rice and a pinch of salt. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.Stir in half the green portions of green onions (reserve remaining for garnish) and fluff rice with a fork.In another microwave-safe bowl, combine pesto, 1 Tbsp. water, and white portions of green onions. Cover with a damp paper towel. Microwave covered until heated through, 45-60 seconds.Carefully remove from microwave. Stir in a pinch of salt and red pepper flakes (to taste) until combined.To serve, top salmon with sauce (to taste) and garnish butternut squash with garlic sesame sauce, remaining green portions of green onions, and sesame seeds. Bon appétit!
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