Meal Kit
Culinary Collection
Parmesan-Crusted Salmon
with creamy sweet corn & zucchini pappardelle
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
In Your Box (serves 2)
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12 oz. Salmon Fillets
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
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½ oz. Shredded Parmesan Cheese
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0.42 oz. Mayonnaise
- 6 Chive Sprigs
- 1½ tsp. Cornstarch
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) 2qWyAv3R
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Calories630
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Carbohydrates22g
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Net Carbs19g
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Fat42g
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Protein42g
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Sodium1130mg
Recipe Steps
You Will Need
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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1 Prepare the Ingredients
Halve tomatoes.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince chives.Pat salmon dry and season flesh side with a pinch of salt. -
2 Prepare the Zucchini Pappardelle
Using peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds.
In a mixing bowl, gently toss zucchini ribbons with cornstarch. Set aside. -
3 Cook the Salmon
Place salmon on prepared baking sheet, skin side down.
Top salmon evenly with mayonnaise then cheese.Roast in hot oven until cheese browns and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.While salmon roasts, make the sauce. -
4 Make Sauce and Cook Vegetables
Place a large non-stick pan over medium-high heat and add cream base, a pinch of salt, and 1 Tbsp. water. Bring to a simmer.
Once simmering, add zucchini and gently stir until heated through, 1-2 minutes.Add tomatoes, corn, and 1/4 tsp. salt and stir occasionally until vegetables are tender, 1-2 minutes.Remove from burner. Stir in 2 tsp. lemon juice. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing zucchini papparadelle with chives and squeezing lemon wedges over meal (to taste). Bon appétit!
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