Express
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Pepita Pesto Salmon
with Sicilian-style vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Zucchini
- 1 Red Bell Pepper
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1 oz. Sicilian Sauce
- 1 oz. Pepitas
- 1 Tbsp. Minced Garlic and Parsley
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2 tsp. Roasted Red Pepper Pesto
- 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) 8O7Bk0qD
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Calories620
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Carbohydrates17g
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Net Carbs12g
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Fat42g
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Protein43g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 pork chops, pat dry. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.Crush pepitas in shipping bag.Pat salmon dry and season flesh side with a pinch of salt and pepper. -
2 Make the Pepita Pesto
Place a medium non-stick pan over medium heat. Add pepitas and a pinch of salt to hot, dry pan. Stir often until lightly toasted, 2-3 minutes.
Remove from burner. Transfer to a mixing bowl. Add red pepper pesto and stir to combine. Set aside.Reserve pan; no need to wipe clean. -
3 Cook the Salmon
Return pan used to toast pepitas to medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner.While salmon cooks, continue recipe. -
4 Cook Vegetables and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini, bell peppers, and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-7 minutes.
Add minced garlic and parsley, Sicilian sauce (to taste), garlic salt, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with pepita pesto. Bon appétit!
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