Velvety Tuscan Salmon
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Velvety Tuscan Salmon

Velvety Tuscan Salmon

with Fresh Linguine in Cream Sauce

Quick and delicious salmon for any day of the week! This dish hits all the notes — beautiful salmon, bright tomatoes, rich cream and fresh spinach. Plus, it all comes together with fresh linguine, so what's not to love?!


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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

113 g

Baby Tomatoes

237 mL


(Contains Milk)

56 g

Baby Spinach

1 unit(s)


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

227 g

Fresh Linguine

(Contains Egg, Wheat)

2 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2 tbsp



Nutrition Values

Calories1290 kcal
Fat88 g
Saturated Fat41 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber6 g
Protein44 g
Cholesterol295 mg
Sodium820 mg
Trans Fat2 g
Potassium1200 mg
Calcium300 mg
Iron3.5 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
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil
Large Non-Stick Pan


  • Halve tomatoes.
  • Roughly chop spinach.
  • Peel, then cut shallot into 1/4-inch cubes.
  • Peel, then mince or grate garlic.
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Prep and roast salmon
  • Pat salmon dry with paper towels. Sprinkle Zesty Garlic Spice Blend over top, then season with salt and pepper.
  • Arrange salmon on a lightly oiled, foil-lined baking sheet.
  • Bake in the middle of the oven until salmon is cooked through, 10-12 min.**
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook, stirring often, until tomatoes have softened, 1-2 min.
  • Stir in cream. Cook, stirring often, until sauce has thickened slightly, 4-5 min.
Cook pasta
  • Meanwhile, add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 2-3 min.
  • Drain and return linguine to the same pot, off heat. 
  • Add spinach to pan with sauce. Stir until spinach wilts, 1-2 min. 
  • Add linguine to pan with sauce and veggies. Toss to coat. Season with salt and pepper.
  • Remove skin from salmon, if desired.
  • Divide linguine pasta between bowls. 
  • Top with salmon.
  • Sprinkle Parmesan over top.
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