Creamy Florentine-Style Salmon
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Creamy Florentine-Style Salmon

Creamy Florentine-Style Salmon

with Orzo and Sun-Dried Tomato Pesto

Florentines are celebrated for their rich, creamy sauces, and this dish takes it up a notch with a base of sun-dried tomato pesto that infuses every bite .The creamy orzo is topped with tender, perfectly cooked salmon, this recipe delivers a punch of vibrant taste, blending the freshness of the fish with the boldness of the pesto, creating a harmonious and satisfying meal.

Allergens:
Salmon
•Milk
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 unit(s)

Shallot

56 mL

Cream

(Contains Milk)

2 unit(s)

Garlic, bulb

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Tree nuts, Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g

Orzo

(Contains Wheat)

56 g

Baby Spinach

7 g

Basil

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

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Nutrition Values

Calories990 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate85 g
Sugar6 g
Dietary Fiber7 g
Protein45 g
Cholesterol140 mg
Sodium1040 mg
Trans Fat1 g
Potassium1200 mg
Calcium300 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Paper Towel
•Large Non-Stick Pan

Cooking Steps

1
  • Peel, then dice the shallot into 1/4 inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop spinach.
2
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 3/4 cup (1 1/2 cups) cooking water, then strain orzo.
  • Return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter.
3
  • Pat salmon dry with paper towels.
  • Arrange salmon on a parchment lined baking sheet. Season with salt and pepper. 
  • Roast in the middle of the oven untill salmon is cooked through, 8-12 min.**
4
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, shallots, and garlic. Season with salt and pepper.
  • Cook, stirring often, until softened, 3-5 min.
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
  • Add reserved pasta water and cream  Simmer, stirring often, 1-2 min, until thicked.
5
  • Add sundried tomato pesto to the pan with the cream sauce. Stir to combine.
  • Add spinach and Parmesan cheese. Season with salt and pepper, if desired. Cook, stirring often until spinach wilts, 1 min. 
6
  • Roughly chop basil.
  • Remove skin from the salmon, if desired.
  • Add spinach-cream sauce to the pot with the orzo.
  • Divide pasta between bowls. 
  • Top with salmon. 
  • Sprinkle with basil.
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