Family Meal Kit
Premium
Blackened Salmon and Lemon Aioli
with Alfredo campanelle
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
-
Over 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
-
18 oz. Salmon
-
8 fl. oz. Cream Sauce Base
-
12 oz. Campanelle Pasta
- 1 Lemon
- 3 oz. Shredded Kale
- 3 oz. Peas
-
2 oz. Sun Dried Tomato Pesto
-
2 fl. oz. Garlic Aioli
-
1 oz. Shredded Parmesan Cheese
- 2 tsp. Blackening Seasoning
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) pOJrXpOy
-
Calories850
-
Carbohydrates72g
-
Net Carbs67g
-
Fat45g
-
Protein43g
-
Sodium1050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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.
-
1 Start the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.
While pasta cooks, continue recipe.
-
2 Cook the Salmon
Pat salmon dry and season flesh side with blackening seasoning and 1/4 tsp. salt.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner. Transfer salmon to a plate and tent with foil. Wipe pan clean and reserve.
While salmon cooks, continue recipe.
-
3 Make the Lemon Aioli
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
In a mixing bowl, combine garlic aioli and lemon juice. Set aside. Kids want to help? With supervision, have them help mix the lemon aioli.
-
4 Finish the Pasta
Remove any large stems from kale, if desired.
Return pan used to cook salmon to medium heat and add 1 tsp. olive oil.
Add kale to hot pan. Stir occasionally until wilted, 2-3 minutes.
Add pasta, peas, pesto, cream base, half the cheese (reserve remaining for garnish), 1/3 cup reserved pasta cooking water, and 1/2 tsp. salt. Stir constantly until combined and slightly thickened, 3-5 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
-
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon aioli and garnishing pasta with remaining cheese. Squeeze lemon wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.