Culinary Collection

Spinach Dip Salmon Topped with Puff Pastry

with roasted tomato and pesto zucchini

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk, Wheat

Calories Conscious
Carb 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

Decadent creamy spinach piled on buttery salmon sounds already like the meal of our dreams, but there's more to this than just that. Flaky puff pastry rectangles, baked to golden brown perfection, sit on top of the spinach like a jeweled crown on a most noble Queen or King. Are we comparing this meal to royalty? We're not not doing that.

In Your Box (serves 2)

  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • 2 oz. Baby Spinach
  • Info
    12 oz. Salmon Fillets
  • Info
    1 Puff Pastry Dough Squares
  • 1 Zucchini
  • 1 Roma Tomato
  • ½ tsp. Garlic Pepper
  • Info
    1 oz. Light Cream Cheese
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 Garlic Cloves

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
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 2 Baking Sheets
  • 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

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and garlic pepper. Follow same instructions as salmon in Step 3, searing on one side until browned, 2-3 minutes, then roasting seared side up until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends and slice on an angle into 1/2" rounds.

    Core tomato and cut into 1/2" rounds.

    Coarsely chop spinach.

    Mince garlic.

    In a mixing bowl, combine zucchini, tomato, pesto, 1/4 tsp. salt, and 1/4 tsp. pepper.

    Pat salmon dry, and season flesh side with garlic pepper and 1/4 tsp. salt.

  2. 2

    Start the Vegetables

    Spread vegetable-pesto mixture on half of prepared baking sheet.

    Roast in hot oven on middle rack (top rack will be used in a later step) until tomatoes release their juices and zucchini turns bright green, 12-15 minutes.

    While vegetables roast, bake puff pastry.

  3. 3

    Bake the Puff Pastry

    Remove puff pastry from refrigerator. Remove paper. Halve into two rectangles. Place on second prepared baking sheet.

    Using the tip of a knife, draw diagonal lines on pastry, about 1/2" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring.

    Spray puff pastry with cooking spray. Bake in hot oven on top rack until puffed and browned, 8-12 minutes.

    While puff pastry bakes, sear salmon and finish vegetables.

  4. 4

    Finish Vegetables and Cook Salmon

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.

    Remove from burner.

    After 12-15 minutes, carefully remove baking sheet with vegetables from oven. Top vegetables with Parmesan.

    Transfer salmon to empty half of sheet, seared side up. Wipe pan clean and reserve.

    Roast in hot oven until vegetables are tender and salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    While vegetables and salmon roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook salmon to medium heat. Add 1/2 tsp. olive oil and garlic to hot pan and stir constantly until beginning to brown, 30-60 seconds.

    Add cream cheese and 1/3 cup water. Stir constantly until melted and creamy, 1-2 minutes.

    Add spinach and a pinch of salt and pepper. Stir constantly until wilted, 30-60 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with sauce and puff pastry rectangle, pressing gently to adhere.

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