Meal Kit
Salmon Florentine
With Sun Dried Tomatoes, Baby Spinach and Tri-Color Quinoa
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} calories
Chef
Justin Paruszkiewicz
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
- ¾ cup Quinoa
- 1 Lemon
- 1 Shallot
- 1½ oz. Julienned Sun-Dried Tomatoes
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1 oz. Asiago
- 2 Garlic Cloves
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2 Salmon Fillets
- 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.
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Nutrition (per serving) n3vVEd3e
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Calories730
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Carbohydrates54g
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Net Carbs50g
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Fat31g
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Protein54g
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Sodium1070mg
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
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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.
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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.
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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.
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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.
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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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