Salmon Florentine Grain Bowl

With Walnut Vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy, Tree Nuts

A note about serious food allergies

Are you are a high performance machine in need of premium fuel? Or, maybe you just need to feel really good about what you're having for dinner. Either way, the ingredients in the meal read like a who's who for super foods. Quinoa, salmon, edamame, and spinach bring a boat-load of delicious nutrition that does a body right. Get this meal. Be somebody.

In Your Box (serves 2)

  • 1 cup Quinoa
  • 4 Parsley Sprigs
  • 2 oz. Julienned Sun-Dried Tomatoes
  • ¼ oz. Dijon Mustard
  • 1 fl. oz. White Wine Vinegar
  • Info
    0 oz. Placeholder
  • Info
    2 Salmon Fillets
  • 7 oz. Matchstick Carrots
  • 6 oz. Spinach
  • Info
    3⅕ oz. Frozen Edamame
  • Info
    2 oz. Feta Cheese
  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    49g
  • Fat
    32g
  • Protein
    63g
  • Sodium
    711mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Wire-Mesh Strainer
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • Step 1 - Cook the Quinoa
    1

    Cook the Quinoa

    Rinse quinoa in a wire-mesh strainer. Bring a small pot with 1½ cups of water and quinoa to a boil. Reduce heat to low, cover and cook 20 minutes, or until tender. Fluff with a fork and set aside in a mixing bowl.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem and mince parsley. Julienne sun-dried tomato (cut into thin strips).

  • Step 3 - Make Walnut Vinaigrette
    3

    Make Walnut Vinaigrette

    In a small mixing bowl, whisk together Dijon mustard, vinegar and walnut oil. Season with a pinch of salt and pepper. Reserve. Walnut oil has a distinctive nutty flavor that can be quite pronounced, you may substitute olive oil for a more mild vinaigrette, or blend the two oils.

  • Step 4 - Cook the Salmon
    4

    Cook the Salmon

    Heat 2 tsp. of olive oil in a medium non-stick pan over medium-high heat. Season salmon with a pinch of salt and pepper and cook on first side 4-5 minutes. Turn onto second side and continue cooking 3-4 minutes until firm, flaky and internal temperature reaches 145 degrees. Transfer salmon to plate and set aside. Wipe pan clean.

  • Step 5 - Cook Spinach and Carrots
    5

    Cook Spinach and Carrots

    In pan used to cook salmon, heat 1 tsp. of olive oil and return to medium heat. Add carrots and cook two minutes until they just begin to soften. Add spinach and cook 1 more minute until spinach wilts. Add edamame and sun-dried tomato and cook 2 more minutes until heated through. Add cooked vegetables and reserved vinaigrette to bowl with quinoa and toss. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide quinoa mixture between two shallow bowls. Place salmon on top and garnish with minced parsley and crumbled feta.