All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
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
Cook the Salmon
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Let cool, 3 minutes. After 3 minutes, peel off skin, then flake salmon into small pieces.
While salmon cooks, prepare ingredients and make sauce.
Prepare the Ingredients
Coarsely chop spinach.
Halve lemon. Juice one half and cut the other half into wedges.
Start the Sauce
Place a large non-stick pan over medium heat.
Add flour, garlic salt, cream sauce base, a pinch of pepper, and 1 cup water to hot, dry pan. Stir to combine, then bring to a simmer.
Once simmering, cook, 1 minute.
Stir in half the cheese (reserve remaining for garnish) until completely combined.
Finish Sauce and Finish Dish
Gently stir spinach and pasta into hot pan until coated. Then stir in salmon flakes and lemon juice (to taste).
Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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