Creamy Florentine-Style Salmon
with Orzo and Sun-Dried Tomato Pesto
Florentines are celebrated for their rich, creamy sauces, and this dish takes it up a notch with a base of sun-dried tomato pesto that infuses every bite .The creamy orzo is topped with tender, perfectly cooked salmon, this recipe delivers a punch of vibrant taste, blending the freshness of the fish with the boldness of the pesto, creating a harmonious and satisfying meal.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
1 pièce(s)
Échalote
56 ml
Crème
(Contient Lait)
2 pièce(s)
Ail, bulbe
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Noix, Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
170 g
Orzo
(Contient Blé)
56 g
Jeunes épinards
7 g
Basilic
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, then dice the shallot into 1/4 inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) cooking water, then strain orzo.
- Return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter.
- Pat salmon dry with paper towels.
- Arrange salmon on a parchment lined baking sheet. Season with salt and pepper.
- Roast in the middle of the oven untill salmon is cooked through, 8-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, shallots, and garlic. Season with salt and pepper.
- Cook, stirring often, until softened, 3-5 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add reserved pasta water and cream Simmer, stirring often, 1-2 min, until thicked.
- Add sundried tomato pesto to the pan with the cream sauce. Stir to combine.
- Add spinach and Parmesan cheese. Season with salt and pepper, if desired. Cook, stirring often until spinach wilts, 1 min.
- Roughly chop basil.
- Remove skin from the salmon, if desired.
- Add spinach-cream sauce to the pot with the orzo.
- Divide pasta between bowls.
- Top with salmon.
- Sprinkle with basil.