Meal Kit

Salmon Florentine

With Sun Dried Tomatoes, Baby Spinach and Tri-Color Quinoa

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Salmon), Milk

Calories Conscious
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

In the culinary arts, the word Florentine, or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. These dishes usually include fresh spinach, garlic and tomatoes. We rounded out our salmon Florentine dish with some healthy and delicious tri-color quinoa.

In Your Box (serves 2)

  • 8 oz. Baby Spinach
  • 1 Lemon
  • 2 Garlic Cloves
  • 1 Shallot
  • Info
    2 Salmon Fillets
  • ¾ cup Quinoa
  • 1½ oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Asiago
  • 1 Tbsp. Chili Flake

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
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Large Pan

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 Ingredients

    Rinse and pat dry all produce and the salmon. Thinly slice the garlic cloves lengthwise. Cut the lemon in half. Cut the shallot in half and cut the halves into thin strips.

  2. 2

    Cook the Quinoa

    Bring 2 cups water to a boil in a small pot Add the quinoa, season with a pinch of salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat. Reserve in the cooking pot uncovered.

  3. 3

    Cook the Salmon

    Season both sides of the salmon with a pinch of salt and pepper. Heat a medium pan over medium to high heat. Add 2 tsp. of olive oil to the pan. Cook on each side for three to four minutes or until golden brown. Reserve.

  4. 4

    Sauté the Spinach

    Heat a large pan over medium heat and add 1 Tbsp. of olive oil to the pan. Sauté the shallot and garlic until translucent about one minute. When shallot and garlic is cooked, add the sun dried tomato and baby spinach and cook until spinach is wilted. Season with a pinch of salt and pepper.

  5. 5

    Plate the Dish

    Compose a pile of quinoa in the middle of the plate. Top the quinoa with the salmon. Place the sautéed spinach mixture on top of the salmon. Garnish the salmon with asiago cheese and a squeeze of fresh lemon juice. Zest some lemon on top if a zester or grater is available.

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