avec épinards et parmesan
Avis aux amateurs d’ail : Les flocons de saumon et les épinards se mélangent à une sauce crémeuse à l’ail agrémentée de parmesan pour un souper décadent et mémorable!
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Poivre au citron
1 tbsp
Penne frais
227 g
Fromage à la crème
1 unit(s)
Purée d’ail
1 tbsp
Bébés épinards
56 g
Parmesan, râpé grossièrement
0.25 cup
Vin blanc de cuisine
4 tbsp
Flocons de piment
1 tsp
Oignon, haché
56 g
Mélange d'épices pour sauce crémeuse
1 tbsp
Concentré de bouillon de légumes
1 unit(s)
Beurre non salé
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, roughly chop spinach.
- Pat salmon dry with paper towels, then season with salt and Lemon-Pepper Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add salmon, skin-side down. Sear until golden-brown, 1-2 min. Transfer to a foil-lined baking sheet, skin-side down.
- Drizzle melted butter over salmon.
- Broil in the middle of the oven until salmon is cooked through, 4-6 min.**
- While salmon broils, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
- Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, return the same pan (from step 2) to medium.
- Add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic puree and Cream Sauce Spice Blend, then stir to coat, 30 sec.
- Add cooking wine. Cook, stirring often, until wine reduces by half, 20-40 sec.
- Add reserved pasta water, broth concentrate and cream cheese to the pan with onion mixture. Cook, whisking often, until sauce comes to a simmer.
- Simmer, stirring often, until cream cheese is combined and sauce thickens slightly, 2-3 min.
- Add penne, spinach and half the Parmesan.
- Cook, stirring often, until sauce coats penne and spinach wilts, 1-2 min. Season with salt and pepper, to taste.
- Carefully remove salmon skin, if desired.
- Divide penne between bowls. Top with salmon.
- Sprinkle remaining Parmesan and chili flakes over top, if desired.
850
kcal
Calories
39
g
Fat
17
g
Saturated Fat
78
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
44
g
Protein
135
mg
Cholesterol
1280
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
7
mg
Iron
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
