Salmon and Zucchini Pasta
with Dill-Cream Sauce and Fresh Linguine- Salmon
- Egg
- Wheat
- Barley
- Soy
- Mustard
- Milk
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
Ingredients: Salmon fillets • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Zucchini • Green peas • Yellow onion • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Zucchini
56 g
Green Peas
56 g
Onion, sliced
227 g
Fresh Linguine
(Contains: Egg, Wheat)
7 g
Dill
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
237 mL
Cream
(Contains: Milk)
2 tbsp
Garlic Puree
(May be present: Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop dill.
- Pat salmon dry with paper towels, then cut into 1-inch pieces.
- To an unlined baking sheet, add salmon, zucchini and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 5-6 min, until zucchini is tender-crisp and salmon is cooked through.** (NOTE: For 4 servings, broil one baking sheet at a time.)
- Meanwhile, add linguine to the boiling water.
- Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. Add onions, peas and garlic puree.
- Cook for 4-5 min, stirring occasionally, until softened.
- Whisk in reserved pasta water, Dijon, cream and broth concentrate. Cook for 2-3 min, stirring often, until slightly reduced.
- Remove from heat.
- Stir half the dill into sauce.
- To the pot with linguine, add salmon and zucchini. Pour sauce over top, then toss to combine.
- Season with salt and pepper.
- Divide salmon and zucchini linguine between bowls.
- Sprinkle remaining dill over top.
If you've opted to get salmon, pat salmon dry with paper towels, then cut into 1-inch pieces. Cook salmon in the same way the recipe instructs you to cook the shimp.
