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
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 acidy 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.
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
Customize It Instructions
If using sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 2, searing 2-3 minutes, then roasting unitil steaks reach minimum internal temperature, 10-12 minutes.
If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 2, searing 4-5 minutes, then roasting unitil steaks reach minimum internal temperature, 10-12 minutes.
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 in a bowl or on 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.
Roast 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 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, cook zucchini ribbons.
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. 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 Parmesan (reserve remaining for garnish).
Make the Lemon Piccata 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 lemon piccata butter and zucchini ribbons with remaining Parmesan and croutons. Squeeze lemon wedges over zucchini (to taste). Bon appétit!
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