Velvety Tuscan Salmon
with Fresh Linguine in Cream Sauce4.5(652)
Calories
:
1290 kcalProtein
:
44g proteinPreparation Time
:
25 minutesDifficulty
:
MediumQuick
New
Allergens:
- Salmon
- Milk
- Sulphites
- Egg
- Wheat
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?!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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.
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.**
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.
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.
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.
