Meal Kit
Culinary Collection
Salmon with Lemon Piccata Butter
and ratatouille zucchini ribbons
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Ryan Pugh
Have you ever had your zucchini… in noodle form? Have we blown your mind? Rocked your world? Vaguely amused you as you changed tabs to check your email? Well, they're called zoodles, and they can't be beaten, for they give you your green vegetables in a way that's exciting and new. Cooked with acidic tomatoes, nutty Parmesan, and pungent garlic, they'll be your new veggie go-to. You may now go back to your emails. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
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1 oz. Grated Parmesan Cheese
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⅗ oz. Butter
- ¼ oz. Capers
- 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.
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Nutrition (per serving) oOAG4lPy
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Calories580
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Carbohydrates12g
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Net Carbs8g
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Fat41g
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Protein42g
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Sodium1450mg
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
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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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. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop capers.Halve tomatoes (if you received a whole tomato, cut into 1/2" dice).Mince garlic.Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Salmon
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon to hot pan, skin-side up, and sear undisturbed until lightly browned, 2-4 minutes.
Remove from burner. 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, 7-10 minutes.While salmon roasts, continue recipe. -
3 Make the Lemon Piccata Butter
Combine capers, softened butter, and 1/2 tsp. lemon juice in a mixing bowl. Set aside.
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4 Cook the Vegetables
Return pan used to sear salmon to medium heat and add 2 tsp. olive oil. Add tomatoes, garlic, 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until liquid has reduced by half, 2-3 minutes.Add zucchini ribbons and 1/4 tsp. salt. Stir occasionally until tender, 2-3 minutes.Don't worry if ribbons break while cooking; they'll still be delicious!Remove from burner and stir in half the cheese (reserve remaining for garnish). -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon piccata butter and garnishing vegetables with remaining cheese. Squeeze lemon wedges over vegetables to taste. Bon appétit!
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