Salmon with Lemon Piccata Butter

and ratatouille zucchini ribbons

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • ¼ oz. Capers
  • 1 Lemon
  • 2 Zucchini
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • Info
    ½ oz. Seasoned Croutons
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter

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
    558
  • Carbohydrates
    17g
  • Fat
    39g
  • Protein
    42g
  • Sodium
    1587mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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. Mince garlic. Halve tomatoes. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • 2

    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.

  • 3

    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).

  • 4

    Make the Butter

    Combine capers, butter, and ½ tsp. lemon juice in a mixing bowl. Set aside.

  • 5

    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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