with Fresh Linguine in Cream Sauce
Ingredients: Salmon fillets • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Baby tomato • Spinach • Shallot • 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)) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Allergens
Tags
Salmon Fillets, skin-on
250 g
Baby Tomatoes
113 g
Cream
237 mL
Baby Spinach
56 g
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Zesty Garlic Blend
7 g
Fresh Linguine
227 g
Garlic, cloves
2 unit(s)
Salt
0.25 tsp
Butter
2 tbsp
Pepper
0.25 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Halve tomatoes.
- Roughly chop spinach.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- 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.
- Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
- On a lightly oiled, foil-lined baking sheet, arrange salmon.
- Bake in the middle of the oven for 10-12 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until tomatoes have softened.
- Stir in cream. Cook for 4-5 min, stirring often, until sauce has thickened slightly.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- To the pan with sauce, add spinach. Stir for 1-2 min, until spinach wilts.
- Add linguine. Toss to coat. Season with salt and pepper.
- Remove skin from salmon, if you like.
- Divide linguine with cream sauce between bowls.
- Top with salmon.
- Sprinkle Parmesan over top.
1270
kcal
Calories
85
g
Fat
39
g
Saturated Fat
81
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
45
g
Protein
285
mg
Cholesterol
820
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
with Baby Tomatoes, Corn and Crispy Shallots
with Spinach and Parmesan
