Meal Kit
Culinary Collection
Salmon with Lemon Basil Crème Fraîche
and spinach artichoke tart
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under 35g net carbs
Chef
Ryan Pugh
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Baby Spinach
- 1 Lemon
- 4 oz. Artichoke Hearts
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2 oz. Puff Pastry Dough Squares
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2 oz. Creme Fraiche
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2 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
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1 oz. Light Cream Cheese
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¼ oz. Flour
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)
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Calories800
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Carbohydrates23g
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Net Carbs20g
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Fat56g
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Protein52g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Mixing Bowl
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
Customize It Instructions
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If using chicken breasts, season with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, season with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely chop artichokes.
Halve lemon. Cut one half into wedges and juice the other half.Remove puff pastry from refrigerator. Remove any paper, if necessary.Cut pastry square in half. Cut, but do not remove, a rectangle on top of each pastry half, leaving 1/2" border. Return to refrigerator until ready to bake. -
2 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add spinach and artichokes to hot pan and stir occasionally until spinach starts to wilt, 2-4 minutes.
Add flour and stir until no dry flour remains.Add softened cream cheese, 1/2 tsp. lemon juice (reserve remaining for crema), 1/4 cup water, 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until slightly thickened, 2-4 minutes.Remove from burner. Cover to keep warm. -
3 Bake the Puff Pastry
Remove puff pastry from refrigerator. Place puff pastry on prepared baking sheet. Bake in hot oven until golden brown, 9-11 minutes.
Carefully remove from oven. Push center rectangle of puff pastry down, creating a well. Pastry will be hot! Use a utensil.While pastry bakes, continue recipe. -
4 Cook the Salmon
Pat salmon fillets dry and season flesh side with a pinch of salt and pepper.
Place another 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. -
5 Make Crema and Finish Dish
Combine crème fraîche, pesto, reserved 1/2 tsp. lemon juice, and a pinch of salt in a mixing bowl.
Plate dish as pictured on front of card, topping salmon with crema, filling tart with spinach-artichoke filling and garnishing tart with Parmesan. Squeeze lemon wedges over to taste. Bon appétit!
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