Creamy Salmon Linguine
with peas and parsley
The fat in this salmon is counteracted beautifully with the addition of bright lemon and piquant chilli. Creamy linguine and vibrant green peas may just make for the perfect combination in this seafood pasta dish.
Tags:
Optional Spice
•Eat Me First
Allergens:
Wheat
•Fish
•Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
110 grams
Creme Fraiche
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
200 grams
Salmon
(Contains Fish)
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Peas
5 grams
Parsley
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)744 kcal
Energy (kJ)3114 kJ
Fat30.9 g
of which saturates11.5 g
Carbohydrate79.9 g
of which sugars7.8 g
Dietary Fiber0 g
Protein38.1 g
Cholesterol0 mg
Salt1.1 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Zest and quarter the lemon.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Lay the salmon fillets, skin-side down, onto a lined baking tray.
- Drizzle with oil, then season with salt and pepper. Sprinkle over the lemon zest.
- When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
- Once cooked, remove from the oven and set aside.
3
- Meanwhile, add the linguine to the boiling water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
4
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the peas and garlic. Cook until fragrant, 1 min.
- Add the stock powder along with 100ml water (double for 4p). Simmer until slightly reduced, 3-4 mins.
- Stir in the creme fraiche, peas, chilli flakes (use less if you don't like spice), half the parsley and lemon juice to taste.
- Simmer until warmed through, 1-2 mins. Season to taste with salt and pepper.
5
- Loosen the sauce with a splash of water if you feel it's too thick.
- Once the salmon is cooked, peel away the skin then use a fork to pull apart the flaky fish.
- Mix the flaked salmon into the creamy sauce.
- Add the cooked pasta and toss to coat.
- Taste and season with salt and pepper.
6
- Divide your creamy salmon linguine between bowls.
- Top with a scattering of the remaining parsley.
- Serve any remaining lemon wedges on the side for squeezing over.