Salmon with Romesco Cream

and sweet potato hash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

A note about serious food allergies

Salmon's flaky, tender deliciousness can stand on its own, but just because it can doesn't mean it should. We enrobe the subtle fish with a creamy sauce of roasted red pepper pesto, nutty Parmesan, and rich butter, a divine sauce for a delicate fish. The sweet potato and spinach hash on the side merely augments the perfection already revealed. Have we given this fine fish enough love? There's no such thing.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 18 oz. Sweet Potato
  • 2 oz. Baby Spinach
  • 4 oz. Grape Tomatoes
  • Info
    12 oz. Salmon Fillets
  • Info
    4 fl. oz. Light Cream
  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • Info
    ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    820
  • Carbohydrates
    61g
  • Fat
    47g
  • Protein
    44g
  • Sodium
    1366mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and cut sweet potato into ¾" pieces. Quarter tomatoes. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Sweet Potato
    2

    Roast the Sweet Potato

    Place sweet potato, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Toss to coat evenly. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. While sweet potato roasts, marinate tomatoes and spinach.

  • Step 3 - Marinate the Tomatoes and Spinach
    3

    Marinate the Tomatoes and Spinach

    In a large mixing bowl, combine tomatoes, spinach, and a pinch of salt and pepper. Marinate at least 5 minutes.

  • Step 4 - Cook the Salmon
    4

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and cook undisturbed, 4-6 minutes. Flip, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove salmon to a plate. Wipe pan clean and reserve.

  • Step 5 - Make Sauce and Finish Vegetables
    5

    Make Sauce and Finish Vegetables

    Return pan used to cook salmon to medium heat. Add cream to hot pan and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in red pepper pesto, butter, and Parmesan. Season with a pinch of salt. Stir in sweet potato to bowl containing tomato and spinach until combined. Plate as pictured on front of card, placing salmon on sauce. Bon appétit!