Family Meal Kit
One Sheet Premium
Parmesan-Crusted Salmon
with ratatouille
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 18 oz. Salmon
- 12 oz. Red Potatoes
- 1 Yellow Squash
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Lemon
- 1 oz. Red Pepper Pesto
- 1 oz. Grated Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 0.71 oz. Panko Breadcrumbs
- 1 tsp. Garlic Salt
- ½ tsp. Lemon N Herb Seasoning
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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Calories530
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Carbohydrates27g
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Net Carbs24g
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Fat34g
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Protein33g
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Sodium1240mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Zester
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 in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Potatoes
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until tender, 4-6 minutes.Carefully remove from microwave and transfer potatoes to a clean, flat work surface.Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Wipe bowl clean and reserve. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.
Trim yellow squash ends, halve lengthwise, and cut into 1/2" slices.Zest and halve lemon. Cut one half into wedges and juice the other half.In reserved microwave-safe bowl, combine panko, 1 tsp. lemon zest, and half the cheese (reserve remaining for sauce).Pat salmon dry. Season flesh side with half the lemon n herb seasoning (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper. -
3 Assemble the Vegetables and Salmon
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt, half the garlic salt (reserve remaining for zucchini and squash) and a pinch of pepper. Push to one third of sheet and spread into a single layer on their side.
Add yellow squash and zucchini to center of sheet. Toss with remaining garlic salt, 2 tsp. olive oil, and a pinch of salt and pepper. Spread into an even layer in center of sheet.Place salmon, skin-side down, on empty side of sheet. Evenly top with panko mixture and 1 tsp. olive oil. Spray with cooking spray. -
4 Roast the Vegetables and Salmon
Roast in hot oven until potatoes are browned, vegetables are tender, and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
Carefully remove sheet from oven. Stir softened butter into potatoes until melted and combined.Stir pesto into vegetables until coated. Sheet will be hot! Use a utensil. -
5 Make Sauce and Finish Dish
In another microwave-safe bowl, combine cream base, remaining lemon n herb seasoning, 1 tsp. lemon juice, and remaining cheese.
Microwave uncovered until heated through, 30-45 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping salmon with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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