Family Meal Kit
Premium
One-Pan Red Pepper Cream Salmon
with lemony herb rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 18 oz. Salmon
- 16 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
- 2 oz. Baby Arugula
- 1 oz. Red Pepper Pesto
- 1 oz. Creme Fraiche
- ½ oz. Seasoned Croutons
- ½ oz. Grated Parmesan Cheese
- ½ oz. Balsamic Vinaigrette
- 1 tsp. Lemon N Herb Seasoning
- 1 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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Calories600
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Carbohydrates36g
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Net Carbs34g
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Fat35g
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Protein32g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 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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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Coarsely crush croutons.Pat salmon dry. Season flesh side with half the lemon n herb seasoning (reserve remaining for rice), 1/4 tsp. salt, half the garlic salt (reserve remaining for rice), and a pinch of pepper. -
2 Cook the Salmon
Place a large non-stick pan over medium heat and add 2 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, 3-4 minutes per side.
Transfer salmon to a plate. Wipe pan clean and keep over medium heat. -
3 Start the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add 1 tsp. olive oil and bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add 1 tsp. olive oil, rice, and 1/4 tsp. salt. Stir occasionally until rice is heated through, 3-5 minutes. -
4 Finish the Rice
Add cream base, cheese, remaining lemon n herb seasoning, remaining garlic salt, and a pinch of pepper to hot pan.
Stir occasionally until combined and cheese is melted, 2-3 minutes.Remove from burner.While rice cooks, continue recipe. -
5 Make Sauce, Assemble Arugula, and Finish Dish
In a microwave-safe bowl, combine pesto, creme fraiche, and 2 tsp. water.
Microwave uncovered until heated through, 45-60 seconds.Carefully remove from microwave and stir to combine.In a mixing bowl, combine arugula and balsamic vinaigrette.Plate dish as pictured on front of card, topping salmon with sauce. Garnish arugula with croutons. Bon appétit!
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