Salmon with Hazelnut Brown Butter Sauce

and garlic asparagus orzo

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Tree Nuts

A note about serious food allergies

When you combine the warm nutty sweetness of hazelnut with the delicious extravagance of brown butter, great things happen. Great things happen when the combination adorns flakey salmon, coating the fish with its buttery goodness… we mean greatness. Orzo and asparagus make for a light and lovely compliment to the heavy butter greatness… have we mentioned all the great things happening in this dish? Tip: Be alert when browning butter. Browning happens quickly after butter stops sizzling.

In Your Box (serves 2)

  • 2 tsp. Mirepoix Base
  • 5 oz. Asparagus
  • Info
    12 oz. Salmon Fillets
  • Info
    ½ oz. Hazelnut Pieces
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 1 Lemon
  • Info
    1 oz. Butter
  • Info
    4 oz. Orzo Pasta

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.

  • Nutrition (per serving)

  • Calories
    725
  • Carbohydrates
    50g
  • Fat
    42g
  • Protein
    43g
  • Sodium
    1276mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Orzo
    1

    Cook the Orzo

    Once water is boiling, add orzo and cook until al dente, 4-5 minutes. Reserve 1 cup pasta cooking water. Drain orzo in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean. While orzo cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince parsley, leaves and stems. Trim ends off asparagus and cut into 2” lengths. Zest and halve lemon. Cut one half into wedges and juice the other half. Mince garlic. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Salmon
    3

    Cook the Salmon

    Place a medium 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, 4-6 minutes per side. Remove salmon to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • Step 4 - Finish the Orzo
    4

    Finish the Orzo

    Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil. Add asparagus, garlic, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until garlic is fragrant, 1-2 minutes. Add ⅓ cup reserved pasta cooking water (reserve remaining for sauce) and cook until asparagus is tender, 3-4 minutes. Stir in orzo and mirepoix. Remove from burner, cover, and set aside.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Return pan used to cook salmon to medium heat. Add butter and cook until butter is browned and smells nutty, 1-2 minutes. Stir in hazelnuts, 1 Tbsp. lemon juice, 1 tsp. lemon zest, ¼ cup reserved pasta cooking water, and a pinch of salt. Bring to a boil and cook until slightly thickened, 2-3 minutes. Remove from burner and stir in parsley. Plate dish as pictured on front of card, placing salmon on sauce. Squeeze lemon wedges to taste over meal. Bon appétit!

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