Velvety Tuscan Double Salmon
with Fresh Linguine in Cream Sauce
Quick and delicious, this salmon dish is perfect for any day of the week. We've included fish, bright tomatoes, rich cream and crisp spinach that all comes together with fresh linguine.
Ingredients: Salmon fillets • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Baby tomatoes • Spinach • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
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
500 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)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Roughly chop spinach.
- Peel, then cut shallot into 1/4-inch cubes.
- Peel, then mince or grate garlic.
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- 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.**
- Meanwhile, heat a large non-stick pan over medium.
- 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.
- 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 with cream sauce between bowls.
- Top with salmon.
- Sprinkle Parmesan over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
