Culinary Collection

Salmon and Lemon Florentine Cream

with roasted mushrooms and rosemary Parmesan potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Lemon Garlic Herb Butter
  • 2 Russet Potatoes
  • 1 Rosemary
  • 2 oz. Baby Spinach
  • Info
    12 oz. Salmon Fillets

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Mushrooms and Potatoes

    Peel and slice potatoes into ¼" rounds. Quarter mushrooms. 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.

  2. 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. 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. 4

    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.

  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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