with Spinach and Parmesan
Ingredients: Salmon fillets • Quick-cook penne pasta (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) (wheat) • Yellow onion • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Baby Spinach
56 g
Lemon-Pepper Seasoning
6 g
Quick-Cook Penne
227 g
Yellow Onion
1 unit
Garlic Puree
1 tbsp
Cream Sauce Spice Blend
10 g
White Cooking Wine
4 tbsp
Vegetable Broth Concentrate
1 unit
Cream Cheese
3 unit
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
4 g
Butter
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- 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.
- Heat a large non-stick pan over medium-high.
- While the pan heats, roughly chop spinach.
- Peel, then cut onion into 1/4-inch pieces.
- Pat salmon dry with paper towels, then season with salt and Lemon-Pepper Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add salmon, skin-side down. Sear for 1-2 min, until golden. Transfer to a foil-lined baking sheet, skin-side down.
- Drizzle remaining melted butter over salmon.
- Broil in the middle of the oven for 4-6 min, until salmon is cooked through.**
- While salmon broils, add penne to the boiling water. Cook uncovered for 2-3 min, stirring occasionally, until tender.
- Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, return the same pan (from step 2) to medium.
- Add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic puree and Cream Sauce Spice Blend, then stir to coat for 30 sec.
- Add cooking wine. Cook for 20-40 sec, stirring often, until wine reduces by half.
- To the pan with onion mixture, add reserved pasta water, broth concentrate and cream cheese. Cook, whisking often, until sauce comes to a simmer.
- Simmer for 2-3 min, stirring often, until cream cheese is combined and sauce thickens slightly.
- Add penne, spinach and half the Parmesan.
- Cook for 1-2 min, stirring often, until sauce coats pasta and spinach wilts. Season with salt and pepper.
- Carefully remove and discard salmon skin, if you like.
- Divide penne between bowls. Top with salmon.
- Sprinkle remaining Parmesan and chili flakes over top.
860
kcal
Calories
47
g
Fat
22
g
Saturated Fat
61
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1550
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
