Express
Premium
Salmon atop Creamy Orzotto
with spring vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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PescatarianOver 30g protein
Chef
Laura Alpern
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 2)
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12 oz. Salmon Fillets
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10 oz. Cooked Orzo
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Roma Tomato
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2 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto Butter
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2 Tbsp. Italian Panko Blend
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley 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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Calories970
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Carbohydrates58g
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Net Carbs53g
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Fat56g
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Protein57g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook 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 Toast the Panko
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add panko to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Transfer panko to towel-lined plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
2 Cook the Salmon
Pat salmon dry. Season flesh side with garlic and parsley seasoning and 1/4 tsp. salt.
Add 2 tsp. olive oil and salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Zucchini
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add zucchini and a pinch of pepper to hot pan. Stir occasionally until tender, 3-5 minutes. -
4 Add Orzo and Sauce and Finish Dish
Core tomato and cut into 1/4" dice.
Add tomatoes, butter, cream base, 1/4 cup water, garlic salt, and orzo to hot pan with zucchini. Stir to combine and bring to a simmer.Once simmering, stir in half the cheese (reserve remaining for garnish) until combined and orzo is slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping orzo with remaining cheese and toasted panko. Bon appétit!
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