with roasted mushrooms and rosemary Parmesan potatoes
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.
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You Will Need
Medium Non-Stick Pan
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
Prepare the Mushrooms and Potatoes
Peel and slice potatoes into ¼" rounds.
Stem and coarsely chop rosemary.
Place mushrooms on one side of prepared baking sheet and toss with 1 tsp. olive oil, ¼ 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, ¼ tsp. salt, and a pinch of pepper. Spread into an even layer on their side, then top with Parmesan.
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.
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.
Make the Lemon Florentine Cream
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, cook until water is almost completely evaporated, 4-5 minutes.
Remove from burner and stir in butter and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon florentine cream. Bon appétit!
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