Creamy Florentine-Style Salmon
with Orzo and Sun-Dried Tomato Pesto- Saumon
- Lait
- Blé
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
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.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient : Saumon)
1 pièce(s)
Échalote
56 ml
Crème
(Contient : Lait)
3 pièce(s)
Gousses d'ail
10 g
Mélange d'épices pour sauce crémeuse
(Contient : Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient : Lait Peut contenir : Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
170 g
Orzo
(Contient : Blé)
56 g
Jeunes épinards
Non inclus dans la livraison
1 cs
Beurre*
(Contient : Lait)
1 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- 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.
