Culinary Collection

Salmon and Lemon Florentine Cream

with roasted mushrooms and rosemary potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    12 oz. Salmon Fillets
  • 8 oz. Cremini Mushrooms
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅘ oz. Lemon Garlic Butter
  • 1 Rosemary Sprig
Contains: Artificial Colors
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    750
  • Carbohydrates
    40g
  • Fat
    44g
  • Protein
    49g
  • Sodium
    1420mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

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 chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin steaks or filets mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Mushrooms and Potatoes

    Peel and slice potatoes into 1/4" rounds.

    Quarter mushrooms.

    Stem and coarsely chop rosemary.

    Place mushrooms on one side of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Place potatoes on empty side of sheet and toss with 1 tsp. olive oil, 1 tsp. rosemary, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer. Some overlap is OK.

  2. 2

    Roast the Mushrooms and Potatoes

    Roast mushrooms and potatoes in hot oven, 12 minutes.

    Carefully remove from oven and flip potatoes. Top potatoes with Parmesan. Baking sheet will be hot! Use a utensil.

    Roast again in hot oven until vegetables are tender, 8-10 minutes.

    While mushrooms and potatoes roast, continue recipe.

  3. 3

    Cook Salmon and Prepare Ingredients

    Pat salmon dry, and season flesh side with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add salmon, skin side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Transfer salmon to a plate and tent with foil. Keep pan over medium heat.

    While salmon cooks, coarsely chop spinach.

  4. 4

    Make the Lemon Florentine Cream

    Add spinach to hot pan and stir occasionally until wilted, 1-2 minutes.

    Stir in 1/4 cup water and softened cream cheese until combined. Bring to a simmer.

    Once simmering, stir occasionally until liquid is almost completely evaporated, 4-5 minutes.

    Remove from burner and stir in butter and a pinch of salt and pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with lemon Florentine cream. Bon appétit!

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