Zesty Garlic Double Salmon
with Spinach and Feta Linguine
Succulent salmon is a delicious topper for this Mediterranean spin on linguine. Time to practice your best pasta twirling technique!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Linguine
(Contains Wheat)
28 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
½ tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop spinach.Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
Meanwhile, pat salmon dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.Arrange salmon on a parchment-lined baking sheet. Drizzle 1/2 tsp (1 tsp) oil over top. Roast in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.Add crushed tomatoes and remaining Zesty Garlic Blend. Cook, stirring occasionally, until sauce is slightly reduced, 1-2 min.Remove from heat.
Add sauce, spinach and 2 tbsp (4 tbsp) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired!) Season with salt and pepper, then toss until spinach wilts, 1-2 min. Divide linguine between bowls, then top with zesty garlic salmon.Sprinkle with feta.
