Family Meal Kit
Premium
Herb and Parmesan-Crusted Salmon
with lemon, potatoes, and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Jennifer Anderson
Bite-Sized Tip: Bring more excitement to dinnertime by encouraging your kids to stack cooked zucchini rounds on top of one another to make their own “stacker.”
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 4 Zucchini
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18 oz. Salmon
- 1 Lemon
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1 oz. Basil Pesto
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1 oz. Grated Parmesan Cheese
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¼ cup Italian Panko Blend
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¾ oz. Roasted Garlic & Herb Butter
- 1 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) N3DWeDOj
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Calories600
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Carbohydrates43g
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Net Carbs38g
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Fat37g
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Protein34g
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Sodium810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
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
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1 Prepare the Ingredients
Cut potatoes into 1/2" wedges.
Trim zucchini ends and cut into 1/4" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Zest and halve lemon. Cut halves into wedges. -
2 Start the Vegetables
Place potatoes on one prepared baking sheet and toss with 4 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
Place zucchini on second prepared baking sheet and toss with 2 tsp. olive oil, a pinch of pepper, and half the garlic salt (reserve remaining for salmon). Spread zucchini into a single layer.Roast in hot oven until starting to brown, 10-15 minutes.While vegetables roast, continue recipe. -
3 Prepare the Salmon
Pat salmon dry. Top flesh side evenly with pesto.
Place panko, 1 tsp. lemon zest, remaining garlic salt, and half the cheese (reserve remaining for potatoes) on a plate. Spread into an even layer. Place salmon, pesto-side down, onto panko mixture, pressing gently to adhere to one side. -
4 Add the Cheese and Salmon
After 10-15 minutes, carefully remove both sheets from oven.
Flip potatoes and top with remaining cheese.Push zucchini to one side of sheet.Place salmon, panko-side up, on now-empty side of zucchini sheet. Sheet will be hot! Use a utensil. -
5 Finish Meal and Finish Dish
Roast both sheets again in hot oven until vegetables have browned and softened and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.
Carefully remove from oven.Top zucchini with butter and gently stir to combine. Sheet will be hot! Use a utensil. Season potatoes with salt, to taste, if desired.Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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