Creamy Tuscan-Style Salmon Pasta Bake
with Spinach, Roasted Tomatoes and Parmesan
Ingredients: Salmon fillets • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Leek • Spinach • Baby tomato • 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)) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Penne
(Contains: Wheat)
1 unit(s)
Leek
113 g
Baby Spinach
113 g
Baby Tomatoes
237 mL
Cream
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
1 cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
0.13 tsp
Sugar*
¼ tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 475˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
- Transfer salmon to one half of a parchment-lined baking sheet. Spread 1/2 tsp garlic spread over each piece of salmon.
- Halve tomatoes.
- Arrange tomatoes on the other half of the baking sheet. Add 1/2 tbsp (1 tbsp) oil, 1/8 tsp (1/4 tsp) sugar, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 8-10 min. until tomatoes are tender and salmon is cooked through.**
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite. Reserve 2/3 cup (1 cup) pasta water, then strain penne and return to pot, off heat.
- Meanwhile, halve leek lengthwise, then slice into 1/4-inch-thick halfmoons. Using a strainer, rinse leeks to wash away any hidden dirt.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add remaining garlic spread. Swirl the pan 30 sec, until melted.
- Add panko. Cook for 2-3 min, stirring often, until golden.
- Transfer panko to a small bowl.
- Reheat the same pan over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add leeks and 1/4 cup (1/3 cup) water. Season with salt and pepper.
- Cook for 3-5 min, stirring occasionally, until leeks soften and liquid is absorbed.
- While leeks cook, use 2 forks to gently remove and discard salmon skin. Flake salmon into bite-sized pieces.
- Sprinkle Cream Sauce Spice Blend over leeks. Stir to coat.
- Add cream, pesto, stock powder and reserved pasta water. Cook for 1-2 min, stirring often until sauce comes to a simmer.
- Add spinach, stir for 30 sec, until wilted.
- Remove pan from heat. To the pot with penne, add sauce mixture and half the Parmesan. Season with pepper. Stir to combine.
- Spread half the pasta mixture into an 8x8-inch baking dish (use 9x13-inch dish for 4 servings). Top with an even layer of salmon. Spread remaining pasta mixture over top.
- Sprinkle panko and remaining Parmesan over top. Top with tomatoes.
- Bake in the bottom of the oven for 5-8 min until sauce is bubbly and topping is golden.
- Let pasta rest for 2-3 min before serving.
- Divide between plates.
