with Fresh Linguine in Cream Sauce
Quick and delicious salmon for any day of the week! This dish hits all the notes — beautiful fish, bright tomatoes, rich cream and crisp spinach. Plus, it all comes together with fresh linguine, so what's not to love?!
Allergens
Utensils
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
1 tbsp
Fresh Linguine
227 g
Garlic, cloves
2 unit(s)
Salt
0.25 tsp
Unsalted Butter
2 tbsp
Pepper
0.25 tsp
Oil
2 tbsp
- Halve tomatoes.
- Roughly chop spinach.
- Peel, then cut shallot into 1/4-inch cubes.
- Peel, then mince or grate garlic.
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
- Arrange salmon on a lightly oiled, foil-lined baking sheet.
- Bake in the middle of the oven until salmon is cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook, stirring often, until tomatoes have softened, 1-2 min.
- Stir in cream. Cook, stirring often, until sauce has thickened slightly, 4-5 min.
- Meanwhile, add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 2-3 min.
- Drain and return linguine to the same pot, off heat.
- Add spinach to pan with sauce. Stir until spinach wilts, 1-2 min.
- Add linguine to pan with sauce and veggies. Toss to coat. Season with salt and pepper.
- Remove skin from salmon, if desired.
- Divide linguine with cream sauce between bowls.
- Top with salmon.
- Sprinkle Parmesan over top.
1290
kcal
Calories
88
g
Fat
41
g
Saturated Fat
78
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
44
g
Protein
295
mg
Cholesterol
820
mg
Sodium
2
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
