Meal Kit

Salmon with Hazelnut Brown Butter Sauce

and garlic asparagus orzo

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Hazelnuts), Fish (Salmon), Milk, Wheat

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 you!
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 rich 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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

  • If using wild-caught salmon, follow same instructions as Step 1 and step 3, cooking until salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side

  • If using chicken breasts, follow same instructions as Step 1, seasoning both sides. Follow same instructions as Step 3, cooking until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

  • If using filets mignon, follow same instructions as Step 1, seasoning both sides. Follow same instructions as Step 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 5-8 minutes per side.

  1. 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.

  2. 2

    Prepare the Ingredients

    Mince parsley, leaves and stems.

    Trim woody 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 1/4 tsp. salt and a pinch of pepper.

  3. 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.

  4. 4

    Finish the Orzo

    Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil.

    Add asparagus, garlic, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until garlic is fragrant, 1-2 minutes.

    Add 1/3 cup reserved pasta cooking water (reserve remaining for sauce) and stir occasionally until asparagus is tender, 3-4 minutes.

    Stir in orzo and mirepoix base. Remove from burner. Cover and set aside.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook salmon to medium heat. Add butter to hot pan and cook until butter is melted, browned, and smells nutty, 1-2 minutes.

    Stir in hazelnuts, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 1/4 cup reserved pasta cooking water, and a pinch of salt. Bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.

    Remove from burner and stir in parsley.

    Plate dish as pictured on front of card, spooning sauce over salmon. Squeeze lemon wedges over dish (to taste). Bon appétit!

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