SuperQuick Salmon-and-Goat Cheese Linguine

Quick Special

Very High Fibre

Quick

New

SuperQuick Salmon-and-Goat Cheese Linguine

with Baby Heirloom Tomatoes and Capers

8 min

Difficulty: 1/3

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Regional-specialty

Quick

New

Pasta-noodles

Speciality

Dinner-in-15

Ingredients

Salmon Fillets, skin-on

250 g

Fresh Linguine

227 g

Baby Heirloom Tomatoes

113 g

Leek, sliced

56 g

Lemon

1 unit(s)

Baby Spinach

56 g

Capers

30 g

Dill

7 g

Goat Cheese, crumbled

0.5 cup

Cream

56 mL

Cream Sauce Spice Blend

10 g

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil over high (use same for 4 servings).
Wash and dry all produce.
Pat salmon dry with paper towels. Season with salt and pepper.
On a foil-lined baking sheet, drizzle 1/2 tbsp (1 tbsp) oil, then add salmon.
Broil in the middle of the oven for 6-9 min, until cooked through.**
Remove and discard skin, if you like.

Meanwhile, halve baby tomatoes.
Juice lemon.
Drain capers, then roughly chop.
To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain linguine, then return to the pot, off heat.

In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
When hot, add leeks, capers and tomatoes. Cook for 3-4 min, stirring often, until veggies soften.
Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often, until fragrant.
Add cream, spinach, half the goat cheese, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (1/2 cup) pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.