Skillet Salmon & Tortellini Florentine


  • ½ (19-oz.) package Our Family® Frozen Cheese Tortellini
  • 1 Tbsp Our Family® Olive Oil
  • 4 frozen Our Family® Boneless, Skinless Salmon Fillets, thawed
  • 1 tsp Our Family® Kosher Salt
  • ¾ tsp Our Family® Ground Black Pepper
  • 2 Tbsp Our Family® Unsalted Butter
  • 1 cup chopped Our Family® Yellow Onion
  • 2 garlic cloves, minced
  • 2 Tbsp Our Family® All-Purpose Flour
  • 2 cups Our Family® Whole Milk
  • 2 cups Our Family® loosely packed baby spinach
  • ¼ cup chopped sun-dried tomatoes (not in oil)
  • 2 Tbsp fresh lemon juice


Approximate nutritional values per serving (1 salmon fillet, about 1¼ cups tortellini mixture): 515 Calories, 23g Fat (8g Saturated), 106mg Cholesterol, 817mg Sodium, 39g Carbohydrates, 3g Fiber, 10g Sugars, 37g Protein 


Chef's Tip

Serve with lemon wedges for squeezing over salmon.


1. Cook tortellini as label directs; drain, return to saucepot and cover. 2. In large nonstick skillet, heat oil over medium-high heat. Sprinkle salmon with ½ teaspoon salt and ¼ teaspoon pepper; add to skillet and cook 10 minutes or until internal temperature reaches 145°, turning once. 3. In a separate large skillet, melt butter over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Whisk in flour; cook 2 minutes, whisking constantly. Whisk in milk; heat to a simmer. Reduce heat to medium-low; simmer 5 minutes or until thickened, whisking occasionally. Stir in spinach, tomatoes, lemon juice, tortellini and remaining ½ teaspoon each salt and pepper; cook 2 minutes or until heated through and spinach is wilted, stirring occasionally. Makes about 5 cups. 4. Serve tortellini topped with salmon.

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