Meal Kit

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: Fish (Salmon), Milk, 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 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

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)

  • Info
    12 oz. Salmon Fillets
  • 2 Zucchini
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Seasoned Croutons
  • ¼ oz. Capers
  • 2 Garlic Cloves
Contains: Artificial Colors
Food intolerance information

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
  • Fat
  • Protein
  • Sodium

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

  • If using ahi tuna, pat dry and season both sides with a pinch of salt and pepper. In Step 2, skip oven, cooking tuna in a hot pan with 1 tsp. olive oil until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, searing undisturbed until browned on one side, 2-3 minutes, then roasting seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 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.

    Coarsely crush croutons.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Coarsely chop capers.

    Halve tomatoes.

    Mince garlic.

    Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Roast 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.

    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, make lemon piccata butter.

  3. 3

    Make the Lemon Piccata Butter

    Combine capers, softened butter, and 1/2 tsp. lemon juice in a mixing bowl. Set aside.

  4. 4

    Cook the Zucchini Ribbons

    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 is reduced by half, 2-3 minutes.

    Stir in zucchini ribbons and 1/4 tsp. salt. Then 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. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with lemon piccata butter, and zucchini ribbons with remaining cheese and croutons. Squeeze lemon wedges over zucchini to taste. Bon appétit!

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