Oven-Ready
Premium
Peach Balsamic Salmon
with garlic butter orzo
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Wheat
- Pescatarian
- Protein-Packed
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 10 oz. Cooked Orzo
- 1 Lemon
- 2 oz. Baby Spinach
- ¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Balsamic Glaze
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Roasted Sliced Almonds
- ½ oz. Peach Preserves
- ½ tsp. Garlic Salt
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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Calories810
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Carbohydrates57g
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Net Carbs52g
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Fat42g
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Protein48g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Orzo
Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half.
In provided tray, combine orzo, garlic salt, 1 tsp. lemon zest, and 2 tsp. lemon juice. Spread into an even layer. Cover tray with foil.Bake covered in hot oven until orzo is warmed through, 8-10 minutes.While orzo bakes, continue recipe. -
2 Sear Salmon and Add Spinach
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear until golden-brown on one side, 2-4 minutes.Remove from burner. Carefully remove tray from oven. Push orzo to one side and top with spinach and butter. Tray will be hot! Use a utensil.Transfer salmon, skin-side down, to now-empty side of tray. -
3 Bake the Meal
Bake uncovered in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
While meal bakes, combine balsamic glaze and peach preserves in a mixing bowl. Set aside.Coarsely crush almonds in shipping bag.Carefully remove tray from oven. Stir spinach into orzo and garnish with cheese.To serve, top salmon with balsamic-peach glaze and almonds. Squeeze lemon wedges over salmon to taste. Bon appétit!
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