Creamy Salmon alla Toscana

by Tlacualli .

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

You’ll love this perfectly cooked salmon fillet in a cheesy, creamy sauce, seasoned with garlic, fresh basil, parsley, and sun-dried tomatoes, and mixed with juicy baby spinach leaves and cherry tomatoes. A side of mushroom and pea rice makes for a thoroughly satisfying and well-balanced meal.

Nutritional facts

Protein

47g

Carbs

75g

Calories

890kcal

Fat

43g

Ingredients

Salmon, Jasmine Rice, Buttom Mushroom, Heavy Cream, Whole Milk, Onion, Cherry Tomato, Peas, White Wine, Baby Spinach, Butter, Italian Parsley, Canola and Olive Oil Blend, Canola Oil, Sun Dried Tomatoes, Chicken Base, Parmesan Cheese, Garlic, Corn Starch, Kosher Salt, Onion Powder, Garlic Powder, Paprika, Basil, Black Pepper

Contains milk, fish, wheat, soybeans.

Reviews

4.7

Based on 185 reviews

Loved that rice!

Sonja · 12/06/25

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About Tlacualli .

Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.