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Velvety Tuscan Salmon
Fresh Pasta
Quick
Velvety Tuscan Salmon

with Fresh Linguine in Cream Sauce

8 min
Difficulty: 2/3
Italian

Quick and delicious, this salmon dish is perfect for any day of the week. We've included fish, bright tomatoes, rich cream and crisp spinach that all comes together with fresh linguine. Ingredients: Salmon fillets • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Baby tomatoes • Spinach • Shallot • 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) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Salmon
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Strainer
Large Non-Stick Pan
Aluminum Foil
Measuring Cups

Tags

Quick
Speciality
Ingredients
Salmon Fillets, skin-on

Salmon Fillets, skin-on

250 g

Baby Tomatoes

Baby Tomatoes

113 g

Cream

Cream

237 mL

Baby Spinach

Baby Spinach

56 g

Shallot

Shallot

1 unit(s)

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Fresh Linguine

Fresh Linguine

227 g

Garlic, cloves

Garlic, cloves

2 unit(s)

Salt

Salt

0.25 tsp

Butter

Butter

2 tbsp

Pepper

Pepper

0.25 tsp

Oil

Oil

2 tbsp

Preparation
1
Prep

  • 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 cubes.
  • 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 heat. 

2
Prep and roast salmon

  • 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.**

3
Make sauce

  • Meanwhile, heat a large non-stick pan over medium.
  • When 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.

4
Cook pasta

  • Meanwhile, add linguine to the boiling water. Cook for 2-3 min, uncovered, stirring occasionally, until tender.
  • Drain and return linguine to the same pot, off heat. 

5
Finish and serve

  • 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 desired.
  • Divide linguine with cream sauce between bowls. 
  • Top with salmon.
  • Sprinkle Parmesan over top.

Nutrition per serving

1260

kcal

Calories

86

g

Fat

39

g

Saturated Fat

77

g

Carbohydrate

4

g

Sugar

6

g

Dietary Fiber

44

g

Protein

290

mg

Cholesterol

820

mg

Sodium

1.5

g

Trans Fat

1150

mg

Potassium

300

mg

Calcium

3.5

mg

Iron

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