All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
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
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.
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.
[PIC: Needs new ING, Step 2 and Step 4]
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.
Cut mushrooms into ¼" slices.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
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.
Finish the Orzo
Return pot used to cook orzo to medium-high heat and add 2 tsp. olive oil.
Add mushrooms, asparagus, garlic salt, ¼ tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until garlic is fragrant, 1-2 minutes.
Add ⅓ 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.
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, ¼ 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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