Creamy Salmon Cacio e Pepe
with Linguine and Spinach- Salmon
- Wheat
- Milk
Ingredients: Salmon fillets • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Herb and garlic butter (milk) (butter, chopped garlic (garlic, canola oil, water, citric acid), modified corn starch, salt, garlic powder, parsley, black pepper, basil) • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Linguine
(Contains: Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
½ unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
10 g
Herb and Garlic Butter
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Pepper*
½ tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium. Add 1/2 tbsp (1 tbsp) oil and herb and garlic butter, then swirl the pan to melt.
- Once melted, add onions. Cook for 2-3 min, stirring often, until softened.
- Add garlic and 1/4 tsp (1/2 tsp) pepper. (TIP: Use freshly cracked black pepper, if you have it!) Cook for 30 sec-1 min, stirring constantly, until fragrant.
- Add cream cheese and reserved pasta water. Cook for 1 min, stirring constantly, until cream cheese has melted into sauce.
- To the pot with linguine, add spinach, cream, sauce from the pan and half the Parmesan, off heat.
- Stir for 1-2 min, until spinach wilts and Parmesan is melted.
- Season with salt.
- Divide linguine cacio e pepe between bowls.
- Top with salmon.
- Sprinkle remaining Parmesan over top.
If you've opted to get salmon, before starting, preheat the broiler to high. Pat salmon dry with paper towels. Season with salt and pepper. To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
Top bowls with salmon.
