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
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
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
Prepare the Ingredients
Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Place ribbons on a bowl or a plate.
Coarsely crush croutons.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop capers.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook the Salmon
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon to hot pan, skin side up, and sear until lightly browned, 3-4 minutes.
Transfer salmon to prepared baking sheet, skin side down. Reserve pan; no need to wipe clean
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 4-5 minutes.
While salmon cooks, start zucchini.
Cook the Zucchini
Return pan used to sear salmon to medium heat and add 2 tsp. olive oil.
Add tomatoes, garlic, ¼ tsp. salt, and ¼ cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes.
Stir in zucchini ribbons and ¼ tsp. salt. Stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in half the Parmesan (reserve remaining for garnish).
Make the Butter
Combine capers, butter, and ½ tsp. lemon juice in a mixing bowl. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with butter and zucchini noodles with remaining Parmesan and croutons. Serve with lemon wedges. Bon appétit!
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