Italian Herb Salmon with Creamy Lemon Spaghetti
with Zucchini and Roasted Garlic- Salmon
- Wheat
- Sulphites
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
Ingredients: Salmon fillets • Zucchini • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roma tomato • Lemon • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Zucchini
20 g
Roasted Garlic Puree
1 unit(s)
Lemon
170 g
Spaghetti
(Contains: Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Tomato
7 g
Parsley
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
3 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Cut tomato into 1/4-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add tomatoes, half the parsley and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Pat salmon dry with paper towels. Season with salt, pepper and half the Italian Herb Spice Blend. Drizzle 1/2 tbsp ( 1 tbsp) oil over top.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- When salmon is done, break salmon up into large pieces, removing and discarding skin.
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook for for 4-5 min, stirring often, until tender-crisp. Season with salt, pepper and remaining Italian Herb Spice Blend.
- Transfer to a plate.
- To the same pan over medium, add 2 tbsp (1/4 cup) butter. Swirl the pan for 30 sec to melt.
- When butter has melted, add Cream Sauce Spice Blend. Cook for 30 sec, stirring frequently, until fragrant.
- Add reserved pasta water, lemon zest, lemon juice, 3 tbsp (6 tbsp) milk, cream cheese and roasted garlic puree.
- Bring to a simmer. Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper.
- To the pot with spaghetti, add sauce and zucchini. Stir to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Divide salmon between bowls, then top with tomatoes.
- Sprinkle remaining parsley over top.
- Squeeze a lemon wedge over top.
