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SuperQuick Salmon-and-Goat Cheese Linguine

SuperQuick Salmon-and-Goat Cheese Linguine

with Baby Heirloom Tomatoes and Capers
0.0(0)
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Calories
: 
840 kcal
Protein
: 
44g protein
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Egg
  • Wheat
  • Milk
  • Milk
  • Sulphites
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • May contain traces of allergens
  • Mustard
  • Peanuts
  • Sesame
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

227 g

Fresh Linguine

(Contains: Egg, Wheat)

113 g

Baby Heirloom Tomatoes

56 g

Leek, sliced

1 unit(s)

Lemon

56 g

Baby Spinach

30 g

Capers

(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)

7 g

Dill

½ cup

Goat Cheese, crumbled

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

10 g

Cream Sauce Spice Blend

(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories840 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate79 g
Sugar4 g
Dietary Fiber7 g
Protein44 g
Cholesterol175 mg
Sodium1060 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium175 mg
Iron4 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.

Cooking Steps

Broil salmon
1
  • Before starting, preheat the broiler to high.
  • Bring a large pot of salted water to a boil over high (use same for 4 servings).
  • Wash and dry all produce.
  • Pat salmon dry with paper towels. Season with salt and pepper.
  • On a foil-lined baking sheet, drizzle 1/2 tbsp (1 tbsp) oil, then add salmon.
  • Broil in the middle of the oven for 6-9 min, until cooked through.**
  • Remove and discard skin, if you like.
Prep and cook linguine
2
  • Meanwhile, halve baby tomatoes.
  • Juice lemon.
  • Drain capers, then roughly chop.
  • To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water. 
  • Strain linguine, then return to the pot, off heat.
Make sauce
3
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
  • When hot, add leeks, capers and tomatoes. Cook for 3-4 min, stirring often, until veggies soften.
  • Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often, until fragrant. 
  • Add cream, spinach, half the goat cheese, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (1/2 cup) pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper. 
Finish and serve
4
  • To the pot with linguine, add sauce, then toss to coat. 
  • Divide linguine between bowls. Top with remaining goat cheese and salmon.
  • Using kitchen scissors, snip dill over top.
Meal right image

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