with roasted Parmesan potatoes and garlic butter mushrooms
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Culinary pop quiz: “Florentine” means: a) pertaining to the city of Florence, Italy b) a long preparation of a sauce, using at least twenty ingredients, three pans, an hour or so of time, and a ton of patience, or c) a dish with spinach in it. Ding ding ding, C is the correct answer. (You'll also get credit for A.) If you missed it, just order this meal and lap up the creamy spinach sauce… you'll do better next time.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using wild-caught salmon fillets, follow same instructions as salmon in Steps 2 and 3, flipping potatoes, then roasting 5 more minutes before adding salmon. Add salmon, then roast until salmon reaches minimum internal temperature, 9-11 minutes.
If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. In Step 1, roast potatoes 5 minutes. Follow same instructions as salmon in Step 3, roasting until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
Start the Potatoes
Peel and slice potatoes into ¼" rounds.
Stem and coarsely chop rosemary.
Place potatoes on prepared baking sheet and toss with rosemary, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer on one side of sheet (some overlap is ok). Top with Parmesan and a pinch of salt and pepper. Roast in hot oven until softened, 10 minutes.
Carefully remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Finish Potatoes and Roast Salmon
Gently flip potatoes.
Place salmon on empty side of baking sheet, skin side down, and drizzle with 1 tsp. olive oil.
Roast in hot oven until potatoes are tender and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
While salmon and potatoes roast, cook mushrooms.
Cook the Mushrooms
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 6-8 minutes.
Remove from burner and stir in butter until melted. Season with a pinch of salt and pepper.
Make Florentine Cream and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until wilted, 1-2 minutes.
Stir in ¼ cup water and cream cheese. Bring to a simmer.
Once simmering, stir occasionally until water is almost completely evaporated, 4-5 minutes.
Remove from burner and stir in lemon juice and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping salmon with Florentine cream. Bon appétit!
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