Saumon citronné sur linguines fraîches crémeuses

Rapide et frais

Rapido

avec aneth et choux de Bruxelles rôtis

5 min

Difficulté: 2/3

Italienne

Ingrédients : Filet de saumon • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Choux de Bruxelles • Citron • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Aneth • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Zesteur

Grande poêle antiadhésive

Verre doseur

Passoire

Tags

Rapido

Speciality

Ready-in-20

Climate-conscious

Ingrédients

Filet de saumon, avec la peau

250 g

Citron

1 unit(s)

Fromage à la crème

2 unit(s)

Mélange d'épices pour sauce crémeuse

10 g

Sel d'ail

4 g

Aneth

7 g

Choux de Bruxelles

170 g

Linguine frais

227 g

Parmesan, râpé grossièrement

0.25 cup

Beurre

1 tbsp

Huile

1.5 tbsp

Poivre

0.125 tsp

Sel

3 tsp

Preparation

Before starting, 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 heat.
Wash and dry all produce.
Preheat the oven to 450˚F.
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 lemon then cut half the lemon into wedges (use all for 4 servings).
Roughly chop dill.
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.
To the baking sheet, transfer salmon, skin-side down, 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, heat a large non-stick pan over medium-high.
Add linguine to the boiling water. Cook uncovered for 1-2 min, stirring occasionally, until tender.
Reserve 1 1/4 cup (2 1/2 cups) pasta water, then drain.
When the pan is hot, add Cream Sauce Spice Blend and 1 tbsp (2 tbsp) butter. Cook for 30 sec, stirring occasionally, until butter melts and mixture is combined.
Add cream cheese and 1 cup (2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, until mostly smooth.

When sauce comes to a simmer, add linguine, Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper to taste.
Cook for 1-2 min, stirring often, until cheese melts and sauce thickens and coats linguine. (TIP: Add remaining reserved pasta water 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 any remaining dill over top, if desired.

Nutrition per serving

900

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

150

Cholesterol