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.
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
3 unit(s)
Garlic, cloves
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Tree nuts, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then dice the shallot into 1/4 inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- 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.
- 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.**
- 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.
- 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.
- 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.
