The salmon florentine is stuffed with spinach and artichokes plated with celery root puree and zucchini noodles
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Salmon, Zucchini, Yukon Gold Potato, Milk, Cream, Spinach, frozen, chopped or leaf, cooked, boiled, drained, without salt, Cream Cheese, Artichoke (Artichoke Hearts, Water, Salt, Citric Acid, Ascorbic Acid), celery root, Parmesan, Olive Oil, Butter, Kosher Salt, Garlic, White Pepper
How to prepare
1. Remove sleeve, poached holes or remove completely clear plastic film. 2. place in the microwave on high for two minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. let it rest for two minutes. 4. remove film and enjoy meal.
1. preheat oven to 375*F. 2. remove sleeve and clear plastic film. 3. place tray on an oven baking sheet, position in the center of the oven and reheat for five minutes. 4.check temperature. If needed, heat an additional two minutes or until desired temperature is reached. 5. carefully remove meal, plate and enjoy.
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