Culinary Collection

Tuscan-Style Salmon

with creamy spinach gemelli and cheese bread

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • 2 Green Onions
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • Info
    ½ oz. Shredded Asiago Cheese
  • 4 oz. Grape Tomatoes
  • Info
    1 Ciabatta
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    6 oz. Gemelli Pasta
  • ½ tsp. Pink Seasoned Salt

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 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Coarsely chop spinach. Trim green onions and thinly slice on an angle, keeping white and green portions separate. Halve tomatoes. Halve ciabatta. Mince garlic. Pat salmon dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Cook Pasta and Make Sauce

    Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Return pot used to cook pasta to medium-high heat. Add pasta cooking water, cream base, spinach, seasoned salt, and a pinch of pepper to hot pot. Bring to a simmer. Once simmering, stir occasionally until thickened slightly and spinach is wilted, 2-3 minutes. Stir in pasta. Remove from burner. Cover and set aside.

  3. 3

    Cook Salmon and Make Cheese Bread

    Place a large non-stick pan over medium-high heat and spray with cooking spray. Add salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. Place ciabatta, cut side up, on empty half of baking sheet. Top evenly with cheese, 1 tsp. olive oil, and a pinch of salt and pepper. Roast in hot oven until bread is toasted and salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon and bread roast, make sauce.

  4. 4

    Make the Sauce

    Return pan used to cook salmon to medium-high heat and spray with cooking spray. Add garlic and white portions of green onions to hot pan and stir often until aromatic, 30-45 seconds. Add tomatoes and a pinch of salt and pepper. Stir often, breaking up tomatoes, until blistered and breaking apart, 4-5 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate as pictured on front of card, garnishing salmon with sauce and green portions of green onions. Bon appétit!

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