Rosy Double Salmon Penne Arrabiata

Fast & Fresh

Spicy

Quick

with Fresh Spinach Salad

8 min

Difficulty: 1/3

Letting you prioritize your time outside of the kitchen, double salmon brings jumbo flavour in a short amount of time and quick-cook penne soften right in the simmering sauce. You won't believe how we've managed so many developed flavours in such a short amount of time. Ingredients: Salmon fillet • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Quick-cook penne pasta (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) (wheat) • Spinach • Mirepoix (carrot, onion, celery) • Baby tomatoes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (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) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Chili flakes.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Measuring Cups

Tags

Spicy

Quick

Ingredients

Salmon Fillets, skin-on

500 g

Quick-Cook Penne

227 g

Baby Spinach

227 g

Mirepoix

113 g

Baby Tomatoes

113 g

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Cream

113 mL

Parmesan Cheese, shredded

0.25 cup

Zesty Garlic Blend

7 g

Balsamic Vinegar

1 tbsp

Chili Flakes

4 g

Butter

1 tbsp

Oil

3 tbsp

Sugar

0.25 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Heat a large pot over medium-high heat (use same for 4 servings). When hot, add 1 tbsp (2 tbsp) oil, mirepoix and half the Zesty Garlic Blend. Season with salt and pepper. Cook for 3-4 min, stirring often until softened.
Meanwhile, halve tomatoes.

To the pot with mirepoix, add crushed tomatoes, cream, half the chili flakes (use more if you like things spicy) and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
Bring to a simmer. Reduce heat to medium-low. Cover and cook for 4-6 min, stirring occasionally until sauces thickens slightly.

While sauce simmers, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to mix.
Add tomatoes. Stir to coat. Add half the spinach. Do not toss until step 6.

Heat a large non-stick pan over medium-high.
While pan heats, pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and remaining Zesty Garlic Blend.
When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Reduce heat to medium. Cook for 2-3 min, until browned.
Flip salmon and continue cooking for 2-3 min, until cooked through.**

While salmon cooks, add quick-cook penne and 1/4 cup (1/2 cup) water to pot of sauce. Season with salt and pepper. Stir to mix. Cook uncovered for 3-5 min, stirring occasionally until penne is tender.
Add half the Parmesan, remaining spinach and 1 tbsp (2 tbsp) butter. Stir for 1-2 min, until butter melts and spinach wilts. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)