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Salmon Florentine

Salmon Florentine

with Sun-Dried Tomato Pesto and Buttered Rice
4.5(147)
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Calories
: 
870 kcal
Protein
: 
36g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Milk
  • May contain traces of allergens
  • Tree nuts
  • Soy
  • Sulphites
  • Milk
  • Wheat
  • Triticale
  • Mustard
  • Sesame
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

56 mL

Cream

(Contains: Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Tree nuts, Soy, Sulphites)

4 g

Garlic Salt

(May contain traces of: Tree nuts, Soy, Sulphites, Milk, Wheat, Triticale, Mustard, Sesame, Peanuts)

Not included in your delivery

¼ cup

Milk*

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories870 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber4 g
Protein36 g
Cholesterol135 mg
Sodium1050 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium175 mg
Iron4 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.
•Strainer
•Medium Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Before starting, preheat the oven to 450˚F.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice. Cover and reduce heat to low. Cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Roast salmon
2
  • Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
  • To a parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top.
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
3
  • While the salmon roasts, core, then cut pepper into 1/4-inch slices.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Cook peppers
4
  • Meanwhile, heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender. Season with pepper and remaining garlic salt.
  • Transfer to a plate.
Make sauce
5
  • Reduce heat of the same pan to low.
  • Add sun-dried tomato pesto, cream and 1/4 cup (1/2 cup) milk. Season with salt and pepper, then stir to combine. Bring to a simmer. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
  • Add spinach. Stir for 30 sec, until spinach wilts slightly.
Finish and serve
6
  • Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter. Season with salt.
  • Divide rice between plates. Top with peppers and salmon.
  • Spoon florentine sauce over salmon.

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