Meal Kit
Culinary Collection
Silky Florentine Salmon
with Dijon Brussels sprouts
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
-
Under 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
-
12 oz. Salmon Fillets
- 12 oz. Brussels Sprouts
- 2 oz. Baby Spinach
-
1 oz. Cream Cheese
-
½ oz. Shredded Parmesan Cheese
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Salt
- ½ tsp. Garlic Pepper
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) oPNYgZ3X
-
Calories650
-
Carbohydrates16g
-
Net Carbs10g
-
Fat47g
-
Protein44g
-
Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop spinach.Mince garlic.Pat salmon dry and season flesh side with half the garlic salt (reserve remaining for Brussels sprouts) and a pinch of pepper. -
2 Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and top with 1 Tbsp. olive oil, remaining garlic salt, and a pinch of pepper. Massage oil and seasonings into Brussels sprouts. Spread into a single layer, cut-side down.
Roast in hot oven until tender and browned, 14-16 minutes.Carefully remove from oven.While Brussels sprouts roast, continue recipe. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
4 Make the Sauce
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.Add spinach and stir occasionally until wilted, 2-3 minutes.Stir in cream cheese, 1/4 cup water, garlic pepper, and shredded cheese until combined. Bring to a simmer.Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner. -
5 Coat Brussels Sprouts and Finish Dish
Transfer Brussels sprouts to a mixing bowl. Stir in Dijon (to taste), lemon juice, and 1 tsp. olive oil until evenly coated. Brussels sprouts will be hot! Use caution.
Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
