Salmon Florentine
with Buttered Rice
Hands up if you love a good Florentine. If so you are in luck! Tender and buttery salmon takes center stage with a dreamy Sun-Dried Tomato cream sauce with spinach and sweet bell peppers.
Allergens:
Salmon
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Nutrition Values
Calories730 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate68 g
Sugar5 g
Dietary Fiber3 g
Protein34 g
Cholesterol120 mg
Sodium880 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Once water is boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine Sun-Dried tomato pesto and cream to a small bowl.
3
- Arrange salmon on a parchment-lined baking sheet. Season with pepper and remaining garlic salt. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven until cooked through, 8-12 min.**
4
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
5
- Add pesto and cream mixture (from step 2) to the pan. Season with salt and pepper, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium and gently simmer until sauce thickens slightly, 1-2 min.
- Add spinach to sauce. Stir until spinach wilts slightly, 30 sec.
In dev: see if this simmering time is good
6
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice and salmon between plates.
- Spoon Florentine sauce over salmon.