Meal Kit
Culinary Collection
Spinach Dip Salmon Topped with Puff Pastry
with roasted tomato and pesto zucchini
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
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)
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12 oz. Salmon Fillets
- 1 Zucchini
- 1 Roma Tomato
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2 oz. Puff Pastry Dough Squares
- 2 oz. Baby Spinach
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1 oz. Light Cream Cheese
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1 Tbsp. Sun-Dried Tomato Pesto
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 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.
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Nutrition (per serving) lPEl0L3K
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Calories640
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Carbohydrates19g
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Net Carbs16g
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Fat44g
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Protein43g
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Sodium1330mg
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
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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.
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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 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 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 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 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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