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
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
Prepare the Ingredients
Coarsely chop spinach.
Trim green onions and thinly slice on an angle, keeping white and green portions separate.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Cook Pasta and Make Sauce
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander.
Return pot used to cook pasta to medium-high heat. Add pasta cooking water, cream base, spinach, seasoned salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until thickened slightly and spinach is wilted, 2-3 minutes.
Stir in pasta. Remove from burner. Cover and set aside.
Cook Salmon and Make Cheese Bread
Place a large non-stick pan over medium-high heat and spray with cooking spray. Add salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
Place ciabatta, cut side up, on empty half of baking sheet. Top evenly with cheese, 1 tsp. olive oil, and a pinch of salt and pepper.
Roast in hot oven until bread is toasted and salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon and bread roast, make sauce.
Make the Sauce
Return pan used to cook salmon to medium-high heat and spray with cooking spray. Add garlic and white portions of green onions to hot pan and stir often until aromatic, 30-45 seconds.
Add tomatoes and a pinch of salt and pepper. Stir often, breaking up tomatoes, until blistered and breaking apart, 4-5 minutes.
Remove from burner.
Finish the Dish
Plate as pictured on front of card, garnishing salmon with sauce and green portions of green onions. Bon appétit!
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