Lemony Garlic-Parmesan Salmon
with Veggies and Linguine
Tender and flaky salmon is getting the royal treatment for tonight's dinner. Crusted in a toasted panko-Parmesan topping before being roasted, it's then served over luxurious veggie-loaded linguine.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Linguine
(Contains Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
½ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
30 g
Garlic Spread
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Zest, then juice half the lemon. Cut remaining lemon into wedges.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.Add panko. Reduce heat to medium. Cook, stirring often until golden, 2-3 min. Transfer to medium bowl.
Meanwhile, halve tomatoes.Grate zucchini on the largest holes of a box grater.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.While linguine cooks, combine lemon zest and half the Parmesan with toasted panko.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.Drizzle 1/2 tsp (1 tsp) oil on a parchment-lined baking sheet.Pat salmon dry with paper towels, then place directly on the oiled parchment. Season with salt and pepper.
Spread 1 tsp garlic spread over each salmon fillet.Top with panko mixture, pressing gently to adhere. Roast in the middle of the oven until golden-brown and cooked through, 10-14 min.**
Reheat the same pan (from step 1) over medium-high.When hot, add remaining garlic spread, swirling the pan until melted, 30 sec. Add zucchini and tomatoes. Cook, stirring occasionally, until veggies begin to soften, 2-3 min.Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add vegetable stock powder, 1 tsp (2 tsp) lemon juice and 1 cup (2 cups) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add linguine, spinach and remaining Parmesan to the pan with sauce. Season with salt and pepper. Cook, stirring often until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide pasta and fish between plates. Squeeze a lemon wedge over top if desired.
