Express
Sheet Pan Apricot Salmon
with roasted cabbage and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Cooked White Rice
- 8 oz. Slaw Mix
- 1 Red Bell Pepper
- 1 oz. Light Sour Cream
- ½ fl. oz. Seasoned Rice Vinegar
- ½ oz. Apricot Preserves
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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)
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Calories630
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Carbohydrates51g
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Net Carbs45g
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Fat32g
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Protein32g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, 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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.
In a mixing bowl, combine apricot preserves, sour cream, a pinch of salt, and 2 tsp. water. Set aside.Pat salmon dry. Season flesh side with half the blackening seasoning (reserve remaining for rice), half the garlic salt (reserve remaining for vegetables), 1/4 tsp. salt, and 1 tsp. olive oil. -
2 Assemble the Vegetables and Salmon
Combine bell peppers and slaw mix on one side of prepared baking sheet. Toss with 1 tsp. olive oil, remaining garlic salt, and 1/4 tsp. salt. Spread into a single layer on their side.
Add salmon to empty side of sheet. -
3 Roast the Vegetables and Salmon
Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
Carefully remove from oven. Stir vinegar into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and salmon roast, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, a pinch of salt, remaining blackening seasoning, and 2 tsp. olive oil.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.To serve, top salmon with apricot-sour cream mixture. Bon appétit!
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