Velvety Tuscan Salmon
with Fresh Linguine in Cream Sauce
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
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)
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
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- 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.
- On a lightly oiled foil-lined baking sheet, arrange salmon.
- Bake in the middle of the oven for 10-12 min, until salmon is cooked through.**
- 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 for 1-2 min, stirring often, until tomatoes have softened.
- Stir in cream. Cook for 4-5 min, stirring often, until sauce has thickened slightly.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- To the pan with sauce, add spinach. Stir for 1-2 min, until spinach wilts.
- Add linguine. Toss to coat. Season with salt and pepper.
- Remove skin from salmon, if you like.
- Divide linguine with cream sauce between bowls.
- Top with salmon.
- Sprinkle Parmesan over top.
