Sundried Tomato Baked Salmon
with Creamy Veggie Pasta
This is fish dinner that brings together the brightness sweetness of sundried tomatoes and comforting creaminess. Salmon fillets are slathered in a sundried tomato pesto sauce before being roasted to perfect crusty perfection. Served alongside a creamy penne with veggies, you wont be able to get this on the table quick enough!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Penne
(Contains: Wheat)
56 g
Baby Spinach
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Milk, Mustard, Sesame, Crustaceans, Fish, Gluten, Wheat)
1 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
- Thinly slice mushrooms.
- Roughly chop spinach.
- Combine mayo, and half of the sundried tomato pesto in a small bowl. NOTE: can use all SDT pesto if needed!! ALSO TEST 1 SLAMON with Parm mixed intp spread as well!
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon skin side down on a parchment-lined baking sheet. Spread the mayo mixture over top of the salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp butter (dbl for 4 ppl) and mushrooms. Season with salt and pepper, then cook, stirring occasionally until softened, 4-5 min.
- Sprinkle over cream sauce spice blend, then stir to coat.
- Slowly add remaining sun-dried tomato pesto and 1 cup water (dbl for 4 ppl). Cook, stirring frequently until simmering and smooth, 1-2 min.
- Add sauce mixture, spinach and half the cheese to pot with penne. Season with salt and pepper
- Stir to coat, adding reserved pasta water, 1 tbsp at a time until desired consistency is reached and spinach is wilted.
- Divide pasta and salmon between bowls. Sprinkle remaining cheese overtop.
