Pesto Sockeye Salmon over Kale & White Beans
Roma tomato, roasted almonds
Kale gets all dressed up with some hearty and flavorful accents. It’s sautéed with garlic and scallion, then simmered with cannellini beans, crème fraîche, cream cheese, and bursts of fresh tomato. The creamy kale pairs beautifully with the main event: roasted salmon fillets seasoned with an Italian herb and red pepper blend, drizzled with an herby basil pesto, and sprinkled with nutty roasted almonds for crunch.
Salmon is fully cooked when internal temperature reaches 145°.
Tags:
Gluten-free
Allergens:
Tree Nuts
•Fish
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time25 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
3.5 ounce
Kale
1 unit
Scallions
¼ ounce
Garlic
13.25 ounce
Cannellini Beans
1 unit
Roma Tomatoes
½ ounce
Roasted Almonds
(Contains: Tree Nuts)
10 ounce
Wild-Caught Sockeye Salmon Fillets
(Contains: Fish)
¾ teaspoon
Italian Herb & Red Pepper Blend
2 ounce
Cream Cheese
(Contains: Milk)
2 ounce
Crème Fraîche
(Contains: Milk)
1 unit
Umami Stock Concentrate
2 ounce
Basil Pesto
(Contains: Milk)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories790 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber13 g
Protein50 g
Cholesterol120 mg
Sodium1510 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.
Instructions
1
Please refer to the recipe card for Step 1.
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