Zesty Garlic Salmon
with Spinach and Feta Linguine
Succulent salmon is a delicious topper for this Mediterranean spin on linguine. Time to practice your best pasta twirling technique!
Tags:
Quick
•Low CO2
Allergens:
Salmon
•Wheat
•Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Linguine
(Contains Wheat)
28 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
½ tsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Calories690 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber8 g
Protein42 g
Cholesterol90 mg
Sodium1340 mg
Trans Fat0 g
Potassium1400 mg
Calcium175 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
Instructions
1
- Roughly chop spinach.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
2
- Meanwhile, pat salmon dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1/2 tsp (1 tsp) oil over top.
- Roast in the middle of the oven until cooked through, 10-12 min.**
3
- Meanwhile, heat a large non-stick pan over medium-high heat.
- Add crushed tomatoes and remaining Zesty Garlic Blend. Cook, stirring occasionally, until sauce is slightly reduced, 1-2 min.
- Remove from heat.
4
- Add sauce, spinach and 2 tbsp (4 tbsp) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired!)
- Season with salt and pepper, then toss until spinach wilts, 1-2 min.
- Divide linguine between bowls, then top with zesty garlic salmon.
- Sprinkle with feta.
