Express
Pesto Parmesan Salmon
with lemon butter rice pilaf
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Wheat
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PescatarianOver 30g protein
- Mediterranean
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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9 oz. Salmon
- 8 oz. Cooked White Rice
- 8 oz. Green Beans
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1 oz. Basil Pesto
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
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½ oz. Roasted Sliced Almonds
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0.42 oz. Panko Breadcrumbs
- 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) DOL6G5P8
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Calories760
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Carbohydrates43g
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Net Carbs37g
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Fat49g
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Protein37g
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Sodium1430mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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 a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Salmon
In a mixing bowl, combine panko and cheese. Set aside.
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Top flesh side evenly with pesto, then panko mixture, pressing firmly to adhere. -
2 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until crust is lightly golden, 2-3 minutes.
Flip and cook until salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Green Beans
Trim green beans, if necessary, and cut into 1" pieces.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add green beans, 1/4 tsp. salt, and 2 Tbsp. water to hot pan. Cover and cook until tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, butter, and garlic salt to hot pan with green beans. Stir often until rice is heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice mixture with salmon and garnishing with almonds. Bon appétit!
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