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Velvety Tuscan Salmon

Velvety Tuscan Salmon

with Fresh Linguine in Cream Sauce

4.6
(652)
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Quick and delicious salmon for any day of the week! This dish hits all the notes — beautiful fish, bright tomatoes, rich cream and crisp spinach. Plus, it all comes together with fresh linguine, so what's not to love?!

Tags:
Quick
•New
Allergens:
Salmon
•Milk
•Sulphites
•Egg
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

113 g

Baby Tomatoes

237 mL

Cream

(Contains: Milk)

56 g

Baby Spinach

1 unit(s)

Shallot

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

Salt*

2 tbsp

Unsalted Butter*

(Contains: Milk)

¼ tsp

Pepper*

2 tbsp

Oil*

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.

Utensils

•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
•Strainer

Cooking Steps

PDF
Prep
1
  • 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
2
  • Pat salmon dry with paper towels. Sprinkle Zesty Garlic 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.**
Make sauce
3
  • 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
4
  • 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. 
Finish and serve
5
  • 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 with cream sauce between bowls. 
  • Top with salmon.
  • Sprinkle Parmesan over top.
Meal right image

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