Express
Red Pepper Pesto Salmon
with creamy, cheesy risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Over 30g protein
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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18 oz. Salmon
- 16 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 5 oz. Peas
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2 oz. Shredded Parmesan Cheese
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1 oz. Red Pepper Pesto
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1 oz. Cream Cheese
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⅗ oz. Butter
- 1 tsp. Lemon N Herb Seasoning
- 1 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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Calories640
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Carbohydrates36g
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Net Carbs32g
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Fat37g
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Protein37g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Microwave-Safe 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
Customize It Instructions
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Cook the Salmon
Pat salmon dry and season flesh side with lemon n herb seasoning.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
2 Start the Risotto
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a medium pot over medium heat and add cream base, garlic salt, 1 cup water, and rice to hot pot. Stir often until slightly thickened, 3-4 minutes. -
3 Finish the Risotto
Add peas to hot pot with rice and stir occasionally until heated through, 2 minutes.
Remove from burner. Stir in half the softened butter (reserve remaining for sauce), softened cream cheese, and half the shredded cheese (reserve remaining for garnish) until melted and combined. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine pesto and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until heated through, 30-60 seconds.
Carefully remove from microwave. Stir in remaining butter until melted and combined.Plate dish as pictured on front of card, topping salmon with sauce and garnishing risotto with remaining shredded cheese. Bon appétit!
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