Express
Orange Pepper Salmon with Skillet Ratatouille
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Cababa
Citrus and salmon are two buddies that go way back, to at least college if not high school. They're kicking back and enjoying the memories here, with orange pepper flavoring the flesh side of this flaky, good salmon. Ok, maybe ingredients don't go to school, and maybe they don't kick back. They do, however, make your dinners delightful.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Zucchini
- 4 oz. Pepper and Onion Mix
- 3 oz. Fire Roasted Diced Tomatoes in Juice
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2 oz. Light Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Crispy Fried Onions
- 2 tsp. Tomato Paste
- ½ tsp. Garlic Salt
- ½ tsp. Orange Pepper
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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Calories610
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Carbohydrates15g
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Net Carbs12g
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Fat42g
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Protein40g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 mahi-mahi, pat dry, halve, and season both sides with seasoning blend and a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using chicken breasts, pat dry and season both sides with seasoning blend and a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Salmon
Pat salmon dry, and season flesh side with seasoning blend and a pinch of salt and pepper.
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, 4-6 minutes per side.Remove from burnerWhile salmon cooks, prepare and cook zucchini. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.Add 1 tsp. olive oil, zucchini, and pepper and onion mix to hot pan.Stir occasionally until tender, 5-8 minutes. -
3 Add the Sauce
Stir tomato paste, cream cheese, diced tomatoes, 2 Tbsp. water, and garlic salt into vegetables until completely combined.
Stir occasionally, 1 minute.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with butter and vegetables with crispy onions. Bon appétit!
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