Salmon Florentine Recipe
salmon with rice pilaf and spinach, heirloom tomato, and brie cream sauce
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Ingredients
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Salmon
Rice Pilaf
Spinach and Heirloom Tomato
Brie Cream Sauce
Method
Preparing the Salmon
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
Cooking the Rice Pilaf
- 4
- 5
Cook the Rice
Stir in the long-grain rice and cook for 2 minutes, stirring frequently. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 6
Sautéing Spinach and Tomatoes
- 7
Cook Spinach and Tomatoes
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and diced heirloom tomatoes, cooking until the spinach is wilted and the tomatoes are softened, about 4-5 minutes. Season with salt and pepper to taste.
Making the Brie Cream Sauce
- 8
Prepare the Sauce
In a small saucepan over low heat, combine the heavy cream, chopped brie cheese, salt, and black pepper. Stir continuously until the cheese has melted and the sauce is smooth. Remove from heat and stir in chopped chives.