Meal Kit
Culinary Collection
Salmon and Lemon Florentine Cream
with roasted mushrooms and rosemary Parmesan potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Ryan Pugh
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. Lemon Garlic Herb Butter
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1 oz. Light Cream Cheese
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½ oz. Shredded Parmesan Cheese
- 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) 4PXW0w3m
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Calories750
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Carbohydrates40g
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Net Carbs37g
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Fat47g
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Protein46g
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Sodium1360mg
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
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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 on their side. Place potatoes on empty side of sheet and toss with 2 tsp. olive oil, rosemary, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer on their side, then top with Parmesan. -
2 Roast the Mushrooms and Potatoes
Roast mushrooms and potatoes in hot oven until browned and tender, 20-22 minutes.
While mushrooms and potatoes roast, prepare remaining ingredients. -
3 Prepare Ingredients and Cook Salmon
Coarsely chop spinach.
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 and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove salmon to a plate and tent with foil. Keep pan over medium heat. -
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 cream cheese. Bring to a simmer.Once simmering, cook until water 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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