with Mushroom Sauce and Roasted Tomatoes
Ingredients: Salmon fillets • Quick-cook penne pasta (wheat) (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) • Mushrooms • Baby tomato • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Parmesan cheese (milk) (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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley.
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Tags
Salmon Fillets, skin-on
500 g
Quick-Cook Penne
227 g
Mushrooms
113 g
Baby Tomatoes
113 g
Baby Spinach
113 g
Onion, chopped
56 g
Parsley
7 g
Parmesan Cheese, shredded
0.25 cup
Cream
113 mL
Cream Cheese
2 unit(s)
Garlic Spread
2 tbsp
Cream Sauce Spice Blend
10 g
Oil
0.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Cut tomatoes in half.
- Thinly slice mushrooms.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.).
- Pick parsley leaves from stem.
- To one half of a parchment-lined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat salmon dry with paper towels. On the other half of the baking sheet, arrange salmon. Season with salt and pepper.
- Spread half the garlic spread over salmon.
- Roast in the middle of the oven for 8-12 min, until tomatoes are tender and salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add remaining garlic spread, mushrooms and onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add 3/4 cup (1 cup) water, cream and cream cheese. Cook for 1-2 min, stirring often, until cream cheese melts and sauce is simmering.
- To the pan, add penne. Bring to a simmer over high, then reduce heat to medium. Cook for 1-3 min, stirring often, until penne softens and sauce thickens slightly.
- Add spinach and Parmesan. Season with salt and pepper. Cook for 1 min, stirring often until spinach wilts. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Divide pasta between bowls.
- Gently remove and discard salmon skin, if you like.
- Top pasta with salmon and tomatoes.
- Sprinkle parsley leaves 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.
1230
kcal
Calories
79
g
Fat
31
g
Saturated Fat
56
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
70
g
Protein
260
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
with Baby Tomatoes, Corn and Crispy Shallots
with Mushrooms and Spinach
