Meal Kit

Culinary Collection

Salmon with Lemon Piccata Butter

and ratatouille zucchini ribbons

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Pescatarian
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart
  • Mediterranean

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 2 Zucchini
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    ⅗ oz. Butter
  • ½ oz. Capers
  • 2 Garlic Cloves
Contains: Artificial Colors
Food intolerance information

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)

  • Calories
    580
  • Carbohydrates
    12g
  • Net Carbs
    8g
  • Fat
    41g
  • Protein
    42g
  • Sodium
    1530mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 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

  • If using antibiotic free chicken breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil 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.

  1. 1

    Prepare the Ingredients

    Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Coarsely chop capers.

    Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

    Mince garlic.

    Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Salmon

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon to hot pan, skin-side up, and sear undisturbed until lightly browned, 2-4 minutes.

    Remove from burner. Transfer salmon to prepared baking sheet, skin-side down. Reserve pan; no need to wipe clean.

    Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    While salmon roasts, continue recipe.

  3. 3

    Make the Lemon Piccata Butter

    Combine capers, softened butter, and 1/2 tsp. lemon juice in a mixing bowl. Set aside.

  4. 4

    Cook the Vegetables

    Return pan used to sear salmon to medium heat and add 2 tsp. olive oil. Add tomatoes, garlic, 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until liquid has reduced by half, 2-3 minutes.

    Add zucchini ribbons and 1/4 tsp. salt. Stir occasionally until tender, 2-3 minutes.

    Don't worry if ribbons break while cooking; they'll still be delicious!

    Remove from burner and stir in half the cheese (reserve remaining for garnish).

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with lemon piccata butter and garnishing vegetables with remaining cheese. Squeeze lemon wedges over vegetables to taste. Bon appétit!

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