Meal Kit
Culinary Collection
Salmon and Lemon Florentine Cream
with roasted mushrooms and rosemary potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Ryan Pugh
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
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12 oz. Salmon Fillets
- 8 oz. Cremini Mushrooms
- 2 oz. Baby Spinach
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1 oz. Light Cream Cheese
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- 1 Rosemary Sprig
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.
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Nutrition (per serving)
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Calories750
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Carbohydrates40g
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Net Carbs36g
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Fat44g
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Protein49g
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Sodium1420mg
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
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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.
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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.
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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 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 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 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 Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon Florentine cream. Bon appétit!
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