Culinary Collection

Parmesan-Crusted Salmon

with creamy sweet corn and zucchini pappardelle

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    0.42 oz. Mayonnaise
  • 3 oz. Corn Kernels
  • 4 oz. Grape Tomatoes
  • Info
    12 oz. Salmon Fillets
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Lemon
  • 1 Zucchini
  • 1½ tsp. Cornstarch
  • 6 Chive Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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 with a pinch of salt.

    [OVER ON CALS BUT LAI-will be getting new cream base for ecomm run-ok'd by SL]

  2. 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. 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. 4

    Make Sauce and Cook Vegetables

    Place a large non-stick pan over medium-high heat and add cream base 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 ¼ tsp. of 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 achieved.

  5. 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 appetit!

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