Roasted Double Salmon and Garlicky Tomato Penne
with Parmesan and Basil- Salmon
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Salmon fillets • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • 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)) • Basil • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Garlic, cloves
170 g
Penne
(Contains: Wheat)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
7 g
Basil
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, pat salmon dry with paper towels, then sprinkle over half the Italian Herb Spice Blend. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 5-6 min, until opaque.
- Sprinkle half the Parmesan cheese over the tops of salmon. Roast in the middle of the oven for a further 5-6 min, until cooked through.**
- Meanwhile, peel, then mince or grate garlic.
- Core, then cut pepper into 1/2-inch pieces.
- Strip basil leaves from stems.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add garlic and remaining Italian Herb Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan, add reserved pasta water and crushed tomatoes. Reduce heat to medium.
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper. (TIP: Add 1/4 tsp sugar, if you like!)
- To the pot with penne, add tomato sauce, then toss to combine. Season with salt and pepper.
- Divide pasta between bowls.
- Tear over basil.
- Sprinkle over remaining Parmesan cheese.
- Top with roasted salmon.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
