Salmon Florentine

Name: Salmon Florentine with Sun-Dried Tomato Pesto and Buttered Rice
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 250 g Salmon Fillets, skin-on; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 56 mL Cream; ¼ cup Sun-Dried Tomato Pesto; 4 g Garlic Salt; ¼ cup Milk*; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sun-Dried Tomato Pesto and Buttered Rice

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If you love a good Florentine, you are in luck! Tender and buttery salmon takes center stage with a dreamy sun-dried tomato cream sauce with spinach and a side of sautéed sweet bell peppers.

Ingredients: Salmon fillets • Sweet bell pepper • Basmati rice • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Quick

•New

•Low CO2

Allergens:

Salmon

•Milk

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)

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: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, 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*

Nutrition Values

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.

Utensils

•Strainer

•Medium Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

PDF

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.

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.**

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!)

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.

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.