with Dill and Roasted Brussels Sprouts
Ingredients: Salmon fillets • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Brussels sprouts • Yellow onion • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • 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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dill • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Salmon Fillets, skin-on
250 g
Lemon
1 unit(s)
Cream Cheese
1 unit(s)
Cream Sauce Spice Blend
10 g
Garlic Salt
4 g
Dill
7 g
Brussels Sprouts
170 g
Fresh Linguine
227 g
Parmesan Cheese, shredded
0.25 cup
Yellow Onion
1 unit(s)
White Cooking Wine
4 tbsp
Butter
1 tbsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Salt
3 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce. To a large pot, add 10 cups water and 3 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Trim bottoms, then quarter Brussels sprouts.
- To a parchment-lined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven for 5-6 min, until slightly softened.
- Meanwhile, zest half the lemon. Cut remaining lemon into wedges (use whole for 4 servings).
- Roughly chop dill.
- Peel, then cut onion into 1/4-inch pieces.
- Pat salmon dry with paper towels. Season with pepper and remaining garlic salt.
- After 5-6 min, carefully remove Brussels sprouts from the oven. Stir, then push Brussels sprouts to one side of the baking sheet.
- Transfer salmon, skin-side down, to the other side of the baking sheet, next to Brussels sprouts. Drizzle 1/2 tbsp (1 tbsp) oil over salmon, then sprinkle half the lemon zest over top.
- Roast in the middle of the oven for 7-9 min, until Brussels sprouts are golden and tender and salmon is cooked through.**
- Meanwhile, to the boiling water, add linguine. Cook uncovered for 1-2 min, stirring occasionally, until tender.
- Reserve 1 1/4 cups (2 1/2 cups) pasta water, then drain and return linguine to the same pot, off heat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add Cream Sauce Spice Blend, then stir for 30 sec to coat.
- Add cooking wine. Cook for 20-40 sec, stirring often, until cooking wine reduces by half.
- To the pan, add cream cheese and 1 cup (2 cups) reserved pasta water. Bring to a simmer, stirring often, until mostly smooth.
- Add linguine, half the Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper.
- Cook for 1-2 min, stirring often, until cheese melts and sauce thickens and coats linguine. (TIP: Add remaining reserved pasta water, 1 tbsp at a time, if sauce reduces too much.) Remove the pan from heat.
- Add Brussels sprouts and 1 tsp (2 tsp) dill to the pan with linguine, then toss to combine.
- Divide linguine between plates, then top with salmon.
- Squeeze a lemon wedge and sprinkle remaining dill and Parmesan over top.
920
kcal
Calories
43
g
Fat
15
g
Saturated Fat
85
g
Carbohydrate
5
g
Sugar
9
g
Dietary Fiber
45
g
Protein
160
mg
Cholesterol
4960
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
3.5
mg
Iron
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
with Dill and Roasted Brussels Sprouts
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