Meal Kit
Salmon Piccata
with lemon caper spaghetti
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 9 oz. Salmon
- 5 oz. Spaghetti
- 1 Lemon
- ⅗ oz. Butter
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Capers
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. AP Flour
- 2 Garlic Cloves
- 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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Calories710
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Carbohydrates61g
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Net Carbs57g
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Fat35g
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Protein39g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 2 Medium Non-Stick Pans
- 1 Colander/Strainer
- 1 Heat-Safe Mixing Bowl
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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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water.Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Mince garlic. -
3 Cook the Salmon
Pat salmon dry. Season flesh side with garlic salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add 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. -
4 Cook the Sauce
Place another medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add butter and garlic to hot pan. Stir occasionally until butter is melted and garlic is fragrant, 1-2 minutes.
Add flour and stir often until no dry flour remains.Add mirepoix base, 1/2 cup reserved pasta cooking water, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add 1 Tbsp. lemon juice and capers. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Transfer 2 Tbsp. sauce to a heat-safe mixing bowl and set aside. Keep pan over medium-low heat. -
5 Add Pasta and Finish Dish
Add pasta to hot pan. Stir occasionally until pasta is heated through and coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping salmon with reserved sauce. Garnish pasta with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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