Oven-Ready
Premium
Pistachio-Crusted Salmon
with Parmesan dill rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pistachios), Fish (Salmon), Milk, Wheat
Chef
Laura Alpern
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)
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12 oz. Salmon Fillets
- 8½ oz. Cooked Jasmine Rice
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2 oz. Sour Cream
- 2 Green Onions
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⅘ oz. Lemon Garlic Butter
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¾ oz. Roasted Pistachios
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½ oz. Shredded Parmesan Cheese
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2 Tbsp. Panko Breadcrumbs
- ¼ oz. Dijon Mustard
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1 tsp. Buttermilk-Dill 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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Calories810
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Carbohydrates48g
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Net Carbs46g
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Fat48g
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Protein45g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
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 Start the Salmon
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Gently crush pistachios in shipping bag.Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.In a mixing bowl, combine panko, crushed pistachios, and 1 tsp. olive oil.Place salmon, skin-side down, in one side of provided tray. Coat flesh side evenly with mustard, then pistachio mixture, pressing gently to adhere.Bake in hot oven, 10 minutes.While salmon bakes, continue recipe. -
2 Add the Rice
Trim and thinly slice green onions, keeping white and green portions separate.
Carefully massage rice in shipping bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.Carefully remove salmon from oven and rice from microwave.Remove rice from packaging and transfer to empty side of tray. Stir in white portions of green onions, buttermilk-dill seasoning, butter, cheese, 1/4 tsp. salt, and a pinch of pepper.Cover rice side of tray with foil. -
3 Bake Meal and Make Crema
Bake half-covered (rice covered, salmon uncovered) in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
In another mixing bowl, combine sour cream, green portions of green onions, and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Carefully remove from oven. Uncover and stir rice.To serve, top salmon with crema. Bon appétit!
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