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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
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]
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.
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.
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.
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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