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Zesty Salmon over Creamy Fresh Linguine
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Zesty Salmon over Creamy Fresh Linguine

Zesty Salmon over Creamy Fresh Linguine

with Dill and Roasted Brussels Sprouts

Bright and fresh flavours abound in this quick pasta dish accented with fresh dill and lemon zest! If you have chili flakes on hand, add a sprinkle over top for a bit of heat and colour!

Tags:
Quick
Low CO2
Allergens:
Salmon/Saumon
Milk
Wheat
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

1 unit

Lemon

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tsp

Garlic Salt

7 g

Dill

170 g

Brussels Sprouts

227 g

Fresh Linguine

(Contains Egg, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

1 tbsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

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Nutrition Values

Calories860 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate79 g
Sugar4 g
Dietary Fiber8 g
Protein47 g
Cholesterol130 mg
Sodium1160 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

Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Zester
Large Non-Stick Pan
Colander
Measuring Cups
Large Pot

Instructions

Roast Brussels sprouts
1

Before starting, 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. Wash and dry all produce.Preheat the oven to 450˚F. Trim bottoms, then quarter Brussels sprouts.Add Brussels sprouts and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to coat.Roast in the middle of the oven until slightly softened, 5-6 min.

Prep
2

Meanwhile, zest lemon then cut half the lemon into wedges (all for 4 ppl).Roughly chop dill.Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.

Roast salmon
3

After 5-6 min, carefully remove Brussels sprouts from the oven. Stir, then push Brussels sprouts to one side.Transfer salmon, skin-side down, to the baking sheet, next to Brussels sprouts. Drizzle 1/2 tbsp (1 tbsp) oil over salmon, then sprinkle half the lemon zest over top.Roast in the middle of the oven until Brussels sprouts are golden-brown and tender and salmon is cooked through, 7-9 min.**

Start sauce and cook linguine
4

Meanwhile, heat a large non-stick pan over medium-high.Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1 1/4 cup (2 1/2 cups) pasta water, then drain.When the pan is hot, add Cream Sauce Spice Blend and 1 tbsp (2 tbsp) butter. Cook, stirring occasionally, until butter melts and mixture is combined, 30 sec.Add cream cheese and 1 cup (2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, until mostly smooth.

Finish linguine and sauce
5

When sauce comes to a simmer, add linguine, Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper and remaining garlic salt, to taste.Cook, stirring often, until cheese melts and sauce thickens and coats linguine, 1-2 min. (TIP: Add remaining reserved pasta water if sauce reduces too much.) Remove the pan from heat.

Finish and serve
6

Add Brussels sprouts and 1 tsp (2 tsp) dill to the pan with linguine, then toss to combine.Divide linguine between plates, then top with salmon.Squeeze a lemon wedge and sprinkle any remaining dill over top, if desired.

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