Lemony Garlic-Parmesan Salmon
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Lemony Garlic-Parmesan Salmon

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.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

170 g


(Contains Wheat)

1 unit(s)


113 g

Baby Tomatoes

56 g

Baby Spinach

1 unit(s)


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


0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate85 g
Sugar8 g
Dietary Fiber8 g
Protein50 g
Cholesterol95 mg
Sodium1570 mg
Trans Fat0.4 g
Potassium1350 mg
Calcium450 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Measuring Cups
Measuring Spoons
Box Grater
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper


Start prep

Before starting, preheat the oven to 450˚F. 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.

Finish prep

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!)

Cook pasta and prep fish

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.

Cook fish

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.**

Make sauce

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.

Finish and serve

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.