with Mushroom Sauce and Roasted Tomatoes
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) • Mushrooms • Baby tomatoes • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Garlic spread (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) (soy) • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 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
Cream
113
Cream Cheese
2
Garlic Spread
2
Cream Sauce Spice Blend
10 g
Oil
0.5
Salt
0.25
Pepper
0.25
- 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 cheese. 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.
990
kcal
Calories
64
g
Fat
27
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
43
g
Protein
170
mg
Cholesterol
1330
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
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