Mussel Linguine and Roasted Salmon
with Herby Garlic Ciabatta
Seafood linguine is the best part of an Italian feast. Bright and briny flavours of the sea are balanced with sweet, bursting cherry tomatoes and zesty garlic. Soak up the delicious sauce with herb and garlic ciabatta toasts.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
285 g
Salmon Fillets, skinless
(ContainsSeafood/Fruit de Mer, Fish/Poisson)454 g
Mussels
(ContainsSeafood/Fruit de Mer, Shellfish/Fruit de Mer)170 g
Linguine
(ContainsWheat/Blé)56 g
Onion, chopped
6 g
Garlic
1 box
Crushed Tomatoes
113 g
Cherry Tomatoes
7 g
Parsley
2 unit
Ciabatta Bun
(ContainsWheat/Blé)1 tsp
Chili Flakes
(ContainsSulphites/Sulfite)2 tbsp
Balsamic Vinegar
(ContainsSulphites/Sulfite)113 g
Spring Mix
Not included in your delivery
2 tbsp
Unsalted Butter*
(ContainsMilk/Lait)½ tsp
Sugar*
4 tbsp
Oil*
½ tsp
Salt and Pepper*
2 tsp
Salt*
Before starting, preheat the oven to 425°F and wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Heat Guide for Step 2 (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to boil over high heat. Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Remove and discard any broken or closed mussels.Heat a large non-stick pan over medium heat (NOTE: Use a large pot for 4 ppl). When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, half the garlic and ¼ tsp chili flakes (NOTE: Reference Heat Guide in Start Strong). Cook, stirring often, until softened, 4-5 min. Add crushed tomatoes. Cook, stirring occasionally, until slightly reduced, 7-8 min. Add mussels and their liquid. Cover and cook, until warmed through, 2-3 min.**
Add linguine to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Drain and return to the pot. Stir half the parsley with remaining garlic and 2 tbsp butter (room temp.) (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Halve ciabatta buns and spread garlic butter on the cut-sides. Arrange on a baking sheet, cut-side up. Toast in top of oven, until golden, 6-7 min.
Toss cherry tomatoes with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. Pat salmon dry with paper towels then season with salt and pepper. Arrange salmon on the other side of the sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in middle of oven, until salmon is opaque in the centre, 6-8 min.*** Toss cherry tomatoes with half the vinegar.
Whisk remaining vinegar with 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and toss to coat.
Add sauce to the pot with linguine. Toss together. Season with salt and pepper. Divide linguine and mussels between plates. Top with salmon, balsamic-tomatoes and any remaining juices from the sheet. Sprinkle with remaining parsley. Cut garlic ciabatta diagonally into triangles. Serve with ciabatta toasts and salad on the side.